Simple to make, a great finger food for a party or anytime appetizer!
Soak/submerge about 20/25 toothpicks in water for about 30 minutes prior if you have time – it keeps the pic’s from burning! De-vein shrimp, lay feet down and lay a single strip of bacon (cut to just cover the shrimp – one small piece of bacon per shrimp) tuck in the ends around the small part of the shrimp – start your toothpick there and spear up through the top part of the bacon. Lay bacon side up on a tin foil lined baking sheet. Mix together the brown sugar and cajun or blacking mix – sprinkle this over all the bacon backed shrimp. Broil on low (lower shelf if you need to) until the bacon is crispy about 6-10 minutes.
These are a wonderful appetizer plain, or serve them with a light mustard sauce or a sweet chili sauce for a buffet type service.