Bacon Wrapped Shrimp

INGREDIENTS:

1 lb Extra large shrimp (26-30 shrimp; peeled and deveined, tails on)
5 tbsp Unsalted butter (melted)
3 tbsp Honey (regular or sugar-free honey)
1 tsp Chili powder
1/2 tsp Garlic powder
1/4 tsp Sea salt
15 slices Bacon (or enough for one slice per 2 shrimp)
Toothpicks

DIRECTIONS:

Preheat the oven to 400 degrees F (204 degrees C).
Pat the shrimp dry with paper towels. Set aside.
In a medium to large bowl, whisk together the melted butter, honey, chili powder, garlic powder, and salt. Remove 1/4 cup of the honey butter marinade and reserve for later.
Add the shrimp to the main bowl with the marinade and toss to coat. Cover and set aside to marinate while you cook the bacon.
Arrange the bacon in a single layer on a rack fitted over a baking sheet (I love this set!). You can line the pan with foil for easier cleanup if desired. Bake in the oven for 10-12 minutes, until cooked but still soft and pliable. Cool enough to handle, then stack the slices and cut in half crosswise.
Set the oven to Broil (500 degrees F (260 degrees C)). Position the rack 6-8 inches from the broiler.
Remove the shrimp from the marinade, wrap a halved piece of bacon around each, secure with a toothpick, and place onto the rack over the baking sheet (the same one you used to cook the bacon).
Broil bacon wrapped shrimp in the oven for 8-10 minutes, flipping halfway through, until the shrimp is cooked through and the bacon is crispy.
Brush the shrimp with the reserved marinade from step 3. Serve with additional marinade for dipping if desired.