Serves: 8
Total Calories: 377

24 large shrimp, peeled and deveined
12 slices bacon
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BARBECUE SAUCE:
1 1/2 cups orange juice concentrate
6 tablespoons soy sauce
1 cup ketchup
3/4 cup molasses
4 teaspoons Worcestershire sauce
2 teaspoons Tabasco
1 1/2 cups chili sauce
2 tablespoons Dijon style mustard
2 cloves garlic, chopped fine
2 tablespoons fresh lemon juice
1/2 cup chicken broth
2 teaspoons salt

Peel and devein the shrimp, leaving the tails on. Cook the bacon halfway in a skillet, chill, and cut in half lengthwise. Wrap the shrimp in bacon, holding together with a toothpick.

Barbecue Sauce:
In a large bowl mix together all the ingredients for the BBQ sauce. Place the bacon-wrapped shrimp on a sheet tray. Ladle the BBQ sauce generously over each shrimp, leaving the tails un-sauced. Place the shrimp under a low-heat broiler; cook for 6 minutes. Turn shrimp and cook for another 6 minutes. To serve, place the shrimp on a large decorative platter, with napkins on the side.

Editor's Extra: You’ll probably have extra barbeque sauce too yummy to not keep! So freeze or keep in fridge for next time.

Nutritional Facts:

Serves: 8
Total Calories: 377
Calories from Fat: 48

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