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These start with u 10-12 or 16-20 ct. shrimp. Peel but leave tail on, butterfly and devein.
When I am able to get fresh horseradish root, I will use it but good horsereadish in a jar will do.
Mix horseradish with chopped garlic & chiffonade of fresh basil. In the meantime, cut bacon slices in half to exact count of shrimp. render bacon while you are making horseradish mixture.
Stuff shrimp with as much horseradish as you feel you can stand and wrap with bacon.
Brush bacon with melted butter and brown sugar
Broil shrimp until bacon is brown and crispy.
I prefer red to white wine, but I would choose De Loach
Chardonnay to pair with this dish.
