| 1/4 Cup Olive Oil | 1/2 Teaspoon Chili Powder |
| 2 Tablespoons Lemon Juice | 1/4 Teaspoon Pepper |
| 1 Teaspoon Salt | 20 Large Shrimp*, Peeled, Deveined and Tail On |
| 1 Teaspoon Smoked Paprika | 10 Slices Bacon |
| 1/2 Teaspoon Garlic Powder | 1/4 Cup Pure Maple Syrup |
* Note on shrimp size: The original recipe called for 16-20 per pound; however, where this is not feasible, 21-25 per pound also works well.
Preheat oven to 400 degrees.
Whisk olive oil, lemon juice and spices in a medium bowl. Add shrimp and stir to combine. Marinate at least 15 minutes.
Cut bacon strips in half. Place on a wire rack over a foil line baking sheet. Roast until bacon shrinks and begins to turn slightly red in color, about 8 minutes. Bacon should still be flexible and not crispy. Allow bacon to cool until easy to handle.
Wrap each shrimp with a slice of bacon and secure with a toothpick. Place shrimp on wire rack and roast for 5 minutes. Turn shrimp over and brush with maple syrup. Note on maple syrup: if syrup is thin consider reducing over low heat. Roast 5 more minutes. Set oven to broil. Brush shrimp with more maple syrup and broil 3-5 more minutes. Transfer shrimp to a serving plate and garnish with parsley if desired.
2020 Adapted Recipe - April Ferre - from www.jessicagavin.com
