Oh my gosh! This is incredible! I misread the recipe and used Sweet Baby Ray's BBQ sauce on the shrimp. I had a bag of colossal (6" across!) butterflied shrimp that I thawed and shelled. Then, I added the shrimp and some of the BBQ sauce to the bag that the shrimp came in, closed it, and let it marinate overnight. Before cooking, I wrapped the shrimp in thick-sliced bacon, then cooked following the suggestions of another reviewer: I broiled them on each side (after lining the drip pan with foil) until the bacon was crispy. Then, turned off the oven, shut the door, and let it sit in the warm oven for another 5 minutes. Everything was perfectly cooked and the flavor was incredible. Everyone kept saying the shrimp tasted like lobster, which we all love. I will definitely make this recipe again, with the Baby Ray BBQ sauce as a marinade. If the shrimp are smaller, I'll use regular-sliced bacon, rather than thick-sliced. Thank you, for the wonderful recipe, and to the reviewer for the suggestion about broiling, then letting the shrimp finish in the warm oven. And, thank Heaven for the happy accident that led me to using BBQ sauce, rather than BBQ seasoning. On a scale of 1 - 10, this rates at the very top!
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Oh my gosh! This is incredible! I misread the recipe and used Sweet Baby Ray's BBQ sauce on...