Bacon Wrapped Shrimp

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  BBQ Sauce(60g)
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  Soy Sauce, Low Sodium(45g)
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  Honey(30g)
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  Lemon Juice, Fresh(30g)
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  Garlic(15g)
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  Sesame Oil, Toasted(5g)
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  Ginger, Fresh Root(3g)
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  1/2 teaspoon salt (to season)
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  1/4 teaspoon cracked pepper
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  Shrimp(454g)
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  Bacon

Instructions

1. 1Combine the BBQ sauce, soy sauce, honey, lemon juice, garlic, sesame oil, and ginger in a shallow bowl. Divide the mixture in half—keep one portion in the bowl for marinating and transfer the other half to a small bowl; refrigerate the reserved sauce for serving later.
2. 2Add the shrimp to the marinade in the shallow bowl, season with salt and pepper, and let sit for 10 minutes.
3. 3While shrimp marinates, slice each bacon strip in half lengthwise. Wrap one half-slice of bacon around each shrimp, pressing gently to secure; repeat until all shrimp are wrapped.
4. 4Arrange the bacon-wrapped shrimp in a single layer on a lined baking sheet. Place the sheet on the stovetop over medium-high heat in a large skillet or grill pan (alternatively, use a broiler preheated to 400°F). Cook for 5–6 minutes without moving until the bacon begins to crisp and the shrimp edges turn pink.
5. 5Flip each shrimp carefully and cook for another 2–3 minutes over medium-high heat until the bacon is golden brown and crispy on both sides and the shrimp is opaque throughout with an internal temperature of 145°F.
6. 6Divide the bacon-wrapped shrimp evenly into 8 airtight containers while still warm. Drizzle with the reserved chilled sauce or serve it on the side.
7. 7Store in the refrigerator for up to 3 days. Reheat gently over medium heat in a skillet for 2–3 minutes before serving with guacamole.