Bacon-Wrapped Shrimp

Ingredients

• 12 slices bacon cut in half crosswise
• 0.3 cup balsamic vinegar 
• 0.3 cup canola oil 
• 3 tablespoons basil fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon ground pepper red
• 1 tablespoon brown sugar light
• 24 large shrimp raw unpeeled
• 0.1 teaspoon salt 
• 2  shallots minced
• 24  frangelico 
• 24  frangelico 

Equipment

• frying pan
• paper towels
• oven
• wire rack
• aluminum foil

Directions

1. Preheat oven to 45
2. Peel and devein shrimp, leaving tails on.
3. Combine canola oil and next 7 ingredients in a zip-top plastic freezer bag.
4. Add shrimp; seal and chill 30 minutes, turning once.
5. Meanwhile, arrange bacon in a single layer in a 15- x-10-inch jelly-roll pan.
6. Bake at 450 for 6 to 8 minutes or just until bacon begins to brown. (Bacon will be partially cooked, not crisp.)
7. Remove from pan, and drain on paper towels. Reduce oven temperature to 40
8. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
9. Remove shrimp from marinade; discard marinade. Wrap 1 bacon piece around each shrimp, and secure with a wooden pick threaded through both ends of shrimp. Arrange shrimp in a single layer on wire rack.
10. Bake at 400 for 8 to 10 minutes or until bacon is crisp and shrimp turn pink.
11. Serve immediately.