Barbecue Bacon-Wrapped Shrimp with Basil Stuffing

• 30 basil leaves, coarsely chopped
• 2 tablespoons freshly grated parmesan cheese
• 1 teaspoon fresh minced garlic
• 30 large shrimp (21-25 count per pound), peeled with tail shells on
• 15 thin bacon slices, cut in half
• 1 1/4 cups barbecue sauce, bottled or homemade
• 1/4 cup applesauce
• 1/4 cup pure maple syrup
• 1 tablespoon balsamic vinegar

1. Mix together the basil, cheese, and garlic.
2. Cut deep down the back of each shrimp and remove the vein.
3. Fill the cut with 1/2 teaspoon of the basil stuffing.
4. Wrap each shrimp with 1/2 slice of bacon and tuck the loose end or secure the bacon with a toothpick, leaving only the shrimp tail exposed.
5. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
6. When the grill temperature reaches 400F, place the shrimp on the grill away from the coals and with the tails pointing up.
7. Close the lid and cook the shrimp for 14 minutes.
8. Drain the shrimp on a paper-towel-lined platter.
9. Stir the sauce ingredients together in a small bowl.
10. Holding the shrimp by the tail, dip each into the sauce, and return it to the grill away from the coals.
11. Close the cooker lid and allow the sauce to caramelize (about 3 minutes).
12. Serve hot.
13. Indirect heat
14. Hickory, Apple, Oak, Maple

basil, parmesan cheese, garlic, shrimp, bacon, barbecue sauce, applesauce, maple syrup, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/barbecue-bacon-wrapped-shrimp-with-basil-stuffing-377268 (may not work)