When mixed, pour half into a separate bowl to use as a dip later. Store in the fridge is best.
Add the deveined and peeled shrimp to the mixing bowl ensuring all of the are coated.
500 g shrimp
Add the salt and pepper and place in the fridge. Leave for as long as possible but I find 1 ½ hours ideal but at least 10 minutes if your pushed for time.
1/2 tsp salt, 1/4 tsp black pepper
Line a large enough baking tray with parchment/greaseproof paper.
Place the bacon on a chopping bord and cut it in half lengthways. Otherwise, it can be too big for the shrimp!
14 rashers smoked back bacon
Wrap one slice of bacon around one shrimp and place on the lined baking tray.
Repeat until all of the shrimp are wrapped.
Remove the marinade from the fridge so it reaches room temperature.
Place the tray under the grill for 5 - 7 minutes until the bacon and crisped up but not burnt.
Remove the tray and turn the shrimp over to the other side and place back under the grill for a further 2 minutes.
Serve with the marinade as a starter/appetizer or with rice for a bigger course.