1 # large (31-40 per pound) shrimp, peeled & deveined, tails left on
12 oz bacon
For the Bourbon-Brown Sugar Glaze:
2 Tbl dark brown sugar
2 Tbl butter
2 Tbl bourbon
2 Tbl water
To prep the bacon-wrapped shrimp: Slice each bacon strip into thirds (Each slice will be about three inches long). Gently pull a slice of bacon at its ends, to lengthen it a bit, then carefully wrap it around a peeled shrimp, trying to cover as much of the shrimp as possible with the bacon, but leaving the tail exposed. Place the bacon-wrapped shrimp on a metal rack placed over a tin foil-lined baking sheet. Repeat with the remaining shrimp and bacon, placing each on the rack and leaving a bit of room in between. Refrigerate, covered with plastic wrap, until needed.
To make the glaze: Combine the brown sugar and butter in a small sauce pot over medium-high heat. Cook, stirring occasionally , until butter is melted and sugar is dissolved. Add bourbon and stir. Add water and bring to a boil. Simmer 1 minute, stirring constantly. Remove from the heat.
To cook: Preheat the oven broiler. Brush the glaze over each shrimp, trying not to get too much on the shrimp tails. Place the tray directly under the broiler. Broil two minutes, remove from oven and brush again. Broil until crispy on top, about two to four minutes more. Remove from oven, flip over shrimp and brush other side with glaze. Broil two minutes, remove from oven and brush again. Broil until second side is crispy too. Serve immediately with Tomato-Bourbon Aioli.
SERVED AT THIS DINNER PARTY