1 lb. U-10 shrimp
1/3 cup chopped fresh basil
1-1/2 tablespoons freshly grated Parmesan cheese
2 garlic cloves, minced
1 thin slice bacon per shrimp
1/2 cup sweet based BBQ sauce
Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.
Combine basil, Parmesan, and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed. Cook bacon over medium heat until partially cooked. Drain on paper towels. Wrap each shrimp with 1 slice bacon and place on greased baking sheet. Brush barbecue sauce over shrimp and bake at 400 degrees for 8 to 9 minutes.