1⁄2 pound cherrywood-smoked bacon, cut in half lengthwise
1 pound large fresh shrimp, peeled and deveined
1⁄4 cup red pepper jelly
3 tablespoons olive oil
1 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
Instructions
Wrap bacon once around shrimp, trimming any excess; secure with wooden picks. In a small bowl, whisk together pepper jelly, olive oil, salt, and pepper.
Heat a 12-inch cast-iron skillet over medium-high heat. Place wrapped shrimp in an even layer in pan. Cook until golden brown, about 2 minutes for shrimp; turn.
Brush pepper jelly mixture over shrimp; cook until firm to the touch, about 2 minutes. Remove wooden picks before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pepper-jelly-glazed-bacon-wrapped-shrimp/