Bacon-Wrapped Shrimp

• 24 unpeeled, large raw shrimp
• 1/4 cup canola oil
• 1/4 cup balsamic vinegar
• 3 tablespoons chopped fresh basil
• 2 shallots, minced
• 1 garlic clove, minced
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 12 bacon slices, cut in half crosswise
• 24 wooden picks

1. Preheat oven to 450u0b0. Peel and devein shrimp, leaving tails on. Combine canola oil and next 7 ingredients in a zip-top plastic freezer bag. Add shrimp; seal and chill 30 minutes, turning once.
2. Meanwhile, arrange bacon in a single layer in a 15- x-10-inch jelly-roll pan. Bake at 450u0b0 for 6 to 8 minutes or just until bacon begins to brown. (Bacon will be partially cooked, not crisp.) Remove from pan, and drain on paper towels. Reduce oven temperature to 400u0b0.
3. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Remove shrimp from marinade; discard marinade. Wrap 1 bacon piece around each shrimp, and secure with a wooden pick threaded through both ends of shrimp. Arrange shrimp in a single layer on wire rack.
4. Bake at 400u0b0 for 8 to 10 minutes or until bacon is crisp and shrimp turn pink. Serve immediately.

shrimp, canola oil, balsamic vinegar, fresh basil, shallots, garlic, light brown sugar, ground red pepper, salt, bacon, picks

Taken from www.myrecipes.com/recipe/bacon-wrapped-shrimp (may not work)