Easy Bacon Wrapped Shrimp

Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
Place bacon slices, in one layer, onto the baking sheet. Slide into the oven, and then bake for about 10 minutes or until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy.
Take the bacon out of the oven and transfer it to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact.
Stir the maple syrup and Sriracha in a small bowl. Lightly brush both sides of the par-cooked bacon with glaze, then cut in half, crosswise, making 20 half-strips of bacon.
Season the shrimp with salt, then wrap each with a half-strip of bacon and use one of the soaked skewers to secure it.
Place each shrimp onto the baking sheet. Then, brush or spoon the leftover glaze over the wrapped shrimp.
Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil for 4 to 6 minutes, rotating the shrimp once until the bacon is crispy.
Serve shrimp with lemon wedges on the side and scallions scattered on top.

Ingredient :

20 extra-large shrimp, shelled with tails left on, about 1 pound
10 strips thin-cut bacon
1/4 teaspoon fine sea salt
2 tablespoons pure maple syrup
1 tablespoon Sriracha hot chili sauce
Half a lemon, cut into wedges, for serving
1 scallion, finely chopped, for serving
Wooden skewers soaked in water for 30 minutes