Basil Shrimp with Bacon

Difficulty Level

Cook Time


  • 16 slice Dietz & Watson™ Gourmet Imported Bacon
  • 16 jumbo shrimp (thawed if frozen), peeled and deveined
  • 16 fresh basil leaves
  • 16 flavorless wooden toothpicks
  • 2 cups vegetable oil
  • 12 oz barbeque sauce
  • 4 tsp grated horseradish
  • 2 dashes hot pepper sauce


  1. 1 Preheat oven to 375°F.
  2. 2 To butterfly the shrimp, make a deep slit along the back of each, but not all the way through. Rinse the shrimp and pat dry. Place one basil leaf inside the slit in each shrimp.
  3. 3 Wrap each shrimp in a slice of bacon and secure with a toothpick.
  4. 4 In a medium stockpot or saucepan, heat the oil over high heat to 350°F; when hot, carefully add the shrimp a few at a time.
  5. 5 Deep-fry for 2 to 3 minutes, until crisp.
  6. 6 Using a slotted spoon, remove the shrimp from the oil and place on a tray lined with paper towels to absorb any excess oil.
  7. 7 In a skillet, combine the barbeque sauce, horseradish and hot pepper sauce.
  8. 8 Add the precooked shrimp to the sauce and heat, basting the shrimp for 5 minutes, until the shrimp are heated through.
  9. 9 Serve on a platter garnished with lemon wedges and extra basil leaves.