Joey's Shrimp

Large Raw Shrimp

Lump crab (I used the fake stuff)

Bacon (thinner cut is better)

Mayo
Cracker or bread crumbs

spices - cayenne, salt, pepper, cumin, cilantro and lime juice etc., to taste.

1. Soak 16-20 toothpicks in water for 30 minutes. Preheat oven to 400 degrees F. (425 might be better in my oven next time.)
2. Clean and devein shrimp; leave on the tails (next time I’m taking off the tails). Squeeze crab dry, and mix with mayo, crumbs, and spices of choice. (The above list was fantastic!)
3. Line a rimmed baking sheet with foil and arrange bacon slices in a single layer. Bake 6-8 minutes, until fat is beginning to render but bacon is not yet crisp. Remove from oven, drain bacon on paper towels, and cut each slice to ¾ size or leave whole. Carefully discard any remaining bacon fat on the pan.
4. Place shrimp on bacon, put on a TB of crab mixture, roll bacon around shrimp. Aim for a tight wrap without overlapping bacon. Secure with a toothpick. (Yes this is messy.)
5. Place a wire cooling rack on the baking sheet and arrange wrapped shrimp in a single layer (I just put them on the pan). In a small bowl, stir together 1/3 cup brown sugar and 2 T bourbon until dissolved. Brush glaze onto the front and back (if you can; I didn't) of each bacon-wrapped shrimp.
6. Bake shrimp for 5 minutes. Remove from oven, brush with a second layer of glaze. Continue baking 5-8 minutes until shrimp are pink and opaque and bacon is crisp (15-20 minutes total) but watch carefully.

Adapted and added to Nephew Jose Refugio Espitia's recipe.