1/2 cup Champlain Orchards apple butter
1/2 cup real maple syrup
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
6 strips bacon
6 extra large shrimp or prawns, cleaned and de-veined
Chopped cilantro, for garnish (if desired)
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper or a silpat liner.
In a medium sized skillet set over medium heat add apple butter, maple syrup, red pepper flakes, kosher salt and smoked paprika. Whisk together and until the mixture is thick and cooked down by half. This should take about 10 minutes, set aside.
In a large skillet set over medium heat add bacon slices and cook just until browned but still flexible. Remove from the pan and drain on a paper towel lined plate.
Wrap 1 bacon slice around each shrimp, secure with a toothpick and place onto prepared baking sheet.
Once all the shrimp has been wrapped baste the top with the apple butter mixture.
Add to the oven, bake for 5 minutes, flip and baste the other side. Bake again for another 5 minutes. Continue to flip the shrimp and baste (shortening cooking time between flips so you don’t overcook) until the shrimp is fully cooked and the glaze is sticky and delicious.
Sprinkle with cilantro (if desired) and enjoy hot.
| Adapted from Nutmeg Nanny