I like to make my own hot pepper jelly, because most  commercially prepared pepper jellies are way too much on the sweet side  and not as spicy, for my tastebuds. If you do end up using a store bought hot pepper jelly,  just a pinch of cayenne pepper and a splash of  olive oil  to it before just before you glaze the shrimp.  For the most part, pepper jelly lends both sweetness and bite to these bacon-wrapped shrimp.

Preparation is minimal, but key to this dish. It takes a little time to peel  and devein  the  shrimp and eventually wrap them in bacon, but besides that,  this can become your go to quick and easy party food that will please a crowd. They have a wonderful blend of salty, sweet, and spicy. And it also works well as a main dish if you serve it with a  side dish or rice.

Serves 6

Ingredients:
1⁄2 pound bacon, cut in half lengthwise
1 pound large fresh shrimp, peeled and deveined
1⁄4 cup red pepper jelly
3 tablespoons olive oil
1 teaspoon kosher salt
1⁄2 teaspoon ground black pepper

Directions:
Wrap bacon once around shrimp, trimming any excess; secure with wooden picks. In a small bowl, whisk together pepper jelly, olive oil, salt, and pepper.

Heat a 12-inch cast-iron skillet over medium-high heat. Place wrapped shrimp in an even layer in pan. Cook until golden brown, about 2 minutes for shrimp; turn.

Brush pepper jelly mixture over shrimp; cook until firm to the touch, about 2 minutes. Remove wooden picks before serving.

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