- ½ cup olive oil
- 2 tsp crushed red pepper
- 1 lb large shrimp
- 1/3 cup chopped fresh basil leaves
- 1½ Tbsp Parmesan cheese
- 2 garlic cloves, minced
- 16 pieces bacon, thinly sliced
Preparation Serves 8 as an appetizer
Preheat oven to 400°F.
Mix olive oil and crushed red pepper in small bowl and set aside.Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.
Combine basil, Parmesan and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed.
Cook bacon over medium heat until partially cooked. Drain on paper towels. Wrap each shrimp with 1 slice bacon, and place on greased baking sheet.
Brush infused olive oil over shrimp and bake for 8 to 9 minutes.