- Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick. Arrange bacon slices in single layers in 2 pans, each 10 by 15 inches.
- Bake in a 450° oven until bacon begins to brown on the bottom (lift to check), 4 to 8 minutes. As bacon is browned, transfer to towels to drain. Discard fat in pans.
- Wrap 1 bacon strip around each shrimp; secure with a toothpick. Spritz the inside of an 11- or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Arrange wrapped shrimp in a single layer in basket; close basket. If you do not have a grill basket skewer shrimp onto a metal skewer to cook. Cook in batches, if needed.
- Prepare barbecue for direct heat (see below). When it is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay basket on grill and turn as needed to brown bacon lightly, 2 to 3 minutes total.
- Remove basket from heat, open, and baste bacon-wrapped shrimp with about 1/4 of Mom's barbecue sauce (proportionately less if cooking in batches).
- Close basket, flip over, open basket, and baste shrimp with another 1/4 of the sauce (less if cooking in batches).
- Close basket, return to grill, and cook, turning once, until shrimp is opaque but still moist-looking in center of thickest part (cut to test) and bacon is well browned, 2 to 3 minutes longer.
- Transfer bacon-wrapped shrimp to a platter. Pour remaining sauce into a bowl. Dip shrimp into sauce to eat.
Barbecued Bacon Shrimp From Sunset magazine 1 pound (32 to 36 per lb.) peeled, deveined shrimp, rinsed 16 to 18 slices bacon (16 to 18 oz.), cut in half crosswise Cooking oil spray or salad oil Mom's barbecue sauce, recipe below