(Serves 4)
12-16 medium size shrimp
1/3 cup BBQ Sauce (your favorite brand, I used Sweet Baby Rays or KC Masterpiece)
6-8 slices bacon
½ tblsp honey
½ tblsp butter
1/8 tsp red pepper flakes
¼ cup Ginger Syrup
¾ tsp Schezuan peppercorns, ground, optional
De-shell all the shrimp, rinse and drain the water, add the shrimp and ginger syrup to a bowl (and the Schezuan pepper if using) and cover, set in the refrigerator for 20 minutes to half an hour.
Pre-heat the oven to 400 °F. Drain the remaining ginger syrup from your shrimp, set aside. Depending on the thickness of your bacon (if it is thin: cut it in half and wrap around the shrimp) (if it is thick: split the bacon in half length wise) and wrap around the shrimp. In either case your using half a strip of bacon.
Place your bacon wrapped shrimp on a foil covered sheet pan. Brush on the BBQ sauce on to the tops and sides of the bacon wrapped shrimp. Place in the oven for 12-15 minutes if you're using thin bacon, 20-23 minutes for thick bacon.
In a small bowl or cup, mix the honey, butter and red pepper flakes, set aside. Briefly remove the shrimp from the oven and brush on the spicy honey butter. Place back into the oven, this time set the oven broiler mode on and check every minute or two depending on how close the shrimp are to the broiler! If your oven does not have a broiler mode, just raise the rack in the oven to be closer to the heating element. Once the shrimp are golden, remove and serve alone as appetizers or on a bed of rice or pasta with some chopped green onions for garnish.