Raspberry BBQ Bacon-Wrapped Gulf Shrimp

What makes this recipe unforgettable is the Regina's Farm Kitchen, Raspberry Jalapeno glaze. The sweet heat of a raspberry jalapeno fruit spread melts into the smoky bacon and juicy shrimp, creating that perfect balance of bold, sticky, and crave-worthy. Ideal for entertaining-whether it's a holiday gathering, game day spread, or casual cocktail party-the recipe uses simple ingredients, bakes quickly, and can be prepped ahead. If you're looking for a show-stopping appetizer that guests can't resist, this one delivers every single time.

INGREDIENTS

8 ounces bacon
20 shrimp, 21/25 count, peeled and deveined
1⁄2 cup BBQ sauce
1⁄4 cup canola oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard

1⁄4 teaspoon black
pepper, fresh ground
1⁄4 teaspoon cayenne pepper, ground
1 jar Regina’s Farm Kitchen Raspberry Jalapeño Artisan Fruit Spread
1 cookie sheet, lined with foil
Wood toothpicks

INSTRUCTIONS:
What makes this recipe unforgettable is the glaze. The sweet heat of raspberry jalapeño
fruit spread melts into the smoky bacon and juicy shrimp, creating that perfect balance
of bold, sticky, and crave-worthy. Ideal for entertaining – whether it’s a holiday gathering,
game day spread, or casual cocktail party – the recipe uses simple ingredients, bakes
quickly, and can be prepped ahead. If you’re looking for a show-stopping appetizer that
guests can’t resist, this one delivers every single time.

Cut bacon strips in half crosswise. You want the strips to be long enough to wrap
the shrimp, but not so long that a large area of the bacon overlaps. Arrange bacon
on an oven safe rack set in a foil-lined baking sheet. Cook bacon at 425 ̊F for 5 to 10
minutes, depending on bacon thickness. For thick cut bacon, increase par-cook time
by a few minutes, until bacon is starting to crisp, but is still pliable.
Next, make the sauce. Combine the raspberry jalapeño fruit spread, BBQ sauce, oil,
chipotle, lemon juice, mustard, chili flakes, black pepper, and cayenne in a blender and
puree. Separate the sauce, half for basting and half for dipping.
When partially cooked bacon slices are cool enough to handle (about 5 minutes after
you remove from oven), wrap each slice of bacon around one raw shrimp, secure
with a toothpick, then return to oven safe rack. Repeat with remaining shrimp. Return
baking sheet to oven and bake at 400 ̊F.
When the shrimp begin to turn pink, baste with the sauce. Continue baking until
bacon is crisp and shrimp is cooked through. Serve with remaining sauce.