Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.
Combine basil, Parmesan, and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed.
Cook bacon over medium heat until partially cooked. Drain on paper towels.
Wrap each shrimp with 1 slice bacon, and place on greased baking sheet. Brush barbecue sauce over shrimp, and bake at 400° for 8 to 9 minutes.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 16|
|Calories from Fat: 119 (74%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 62mg||19 %|
|Sodium 281.9mg||10 %|
|Potassium 113.6mg||3 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 9.2g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 161
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