These are spicy and wonderful! As close as I can get to a restaurant version that I am addicted to. Serves 2 as an appetizer and 4 as an entree.
I've prepared a similar appetizer that involved making a small cut down the back of a large or jumbo peeled shrimp and inserting a slice of mild jalapeno pepper before wrapping with bacon. I've found that by winding 1/3 of a bacon slice, starting at one end and finishing at the other end to achieve a single thickness, the bacon has a better chance of cooking adequately and evenly. To cook, I heat the oven temp on the broil setting, add the wrapped shrimp, cook for 2 minutes, turn the shrimp over and broil for another 2 minutes, then turn the oven off and allow the shrimp to finish cooking as the temp gradually decreases. By the time the shrimp begins to turn pink, the bacon will be cooked. - 10 Jul 2006 (Review from Allrecipes US | Canada)
These are fantastic~ I wish I would have made more. A guest at our superbowl party ate two and he is allergic to shrimp, but he said they are soooo good. I used pre-cooked bacon and it was perfect when I baked it for 10 minutes. Will be making these again for other get togethers. - 27 Jan 2003 (Review from Allrecipes US | Canada)
I love shrimp, and I loved this recipie! I added McCormick's Montreal Steak seasoning and the shrimp tasted great, everybody liked them. I bought giant shrimps and its better than the restaurant because I can eat as much shrimp as I want for less money. Thanks Jan - 08 Aug 2002 (Review from Allrecipes US | Canada)