Ingredients Weight Measure
Raw shrimp, jumbo, peeled, deveined 48 ea.
Fresh basil leaves, purple 48 ea.
Apple-smoked bacon, raw 48 slices
Toothpicks, flavorless, wooden 48 ea.
Vegetable oil 6 cups
Barbecue sauce 36 oz.
Horseradish, grated 4 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.


  1. Preheat oven to 375°F.
  2. To butterfly the shrimp, make a deep slit along the back of each, but not all the way through. Rinse the shrimp and pat dry. Place one basil leaf inside the slit in each shrimp.
  3. Wrap each shrimp in a slice of bacon and secure with a toothpick.
  4. Deep-fry shrimp in oil at 350°F for 2 to 3 minutes, until crisp. Drain.
  5. In a skillet, combine the barbecue sauce, horseradish and TABASCO® Green Jalapeño Pepper Sauce.
  6. Add the precooked shrimp to the sauce and heat, basting the shrimp for 5 minutes, until the shrimp are heated through.

Yield: 48 shrimp

Serving idea: Serve on a platter garnished with lemon wedges and extra basil leaves.