Bacon-Wrapped Ginger Shrimp
- 13 bacon slices
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 2 teaspoons finely grated peeled fresh ginger
- 1 teaspoon packed light-brown sugar
Preheat oven to 475 degrees, with rack in upper third. Cut bacon slices in half crosswise and wrap each piece around a large shrimp; secure with a toothpick. In a large bowl, whisk together soy sauce, ginger, and sugar. Add bacon-wrapped shrimp to soy sauce mixture and toss to coat. Arrange in a single layer on a rimmed baking sheet. Bake 10 minutes. Turn on broiler and broil until bacon is sizzling and crisp at edges and shrimp are cooked through, 2 to 3 minutes. Serve warm or at room temperature.