- 3 Tbls butter
- 1/2 cups chopped shallot (about 1 large shallot)
- 1/2 cup ketchup
- 1/4 cup Colonel Pabst Worcestershire sauce
- 1/4 cup beer
- 24 large shrimp, shelled & deveined
- 12 bacon slices, cut in halves
Put bacon slices on a rimmed baking sheet (lined with parchment for easy cleanup) and bake in 350 degree oven until lightly browned by not crisp. Remove from oven and place bacon on paper towel to absorb excess grease. Set aside.
Melt butter in a medium saucepan, add shallot and saute until soft and transparent. Stir in ketchup, Worcestershire sauce and beer.
Simmer uncovered for 5-8 minutes until sauce thickens a bit. Remove sauce from heat. Immediately stir shrimp into the sauce, covering the shrimp completely.
Wrap each piece of bacon and secure with a wooden skewer. If desired, thread 5 or 6 bacon wrapped shrimp on a skewer.
Heat grill and place shrimp on greased rack above hot coals. Cook 2-3 minutes. Turn and continue cooking until shrimp is cooked (pink) and bacon is crisp.
Reheat BBQ sauce and serve with shrimp.
Makes 4 hearty main dish servings or 12 appetizer servings.