1 lemon, cut in wedges
6 ounces chili sauce, sweet or hot (Kam’s)
12 slices thin cut bacon or prosciutto
Toothpicks or skewers, soaked in water 30 minutes
Pre-cook bacon on one side on baking sheet at 325 degrees for 5 minutes, then drain on paper towels (no need to pre-cook prosciutto). Wrap each shrimp with half slice of bacon or prosciutto by working from head to tail. Secure in place with picks or skewers. Generously coat each shrimp with chili sauce. Grill on high for 3 minutes per side until shrimp is pink and curled, and bacon is crisp. Re-coat shrimp as desired with sauce and serve with lemon wedges.
(Optional: Bake in advance! Preheat oven to 425 degrees, place shrimp on baking sheet, and bake 10 to 14 minutes, turning once. Wrap in foil to transport so you don’t lose the juice—it’s the best part!)
Source: Kam’s Kettle Cooked Kitchen