• ½ cup olive oil
• 2 tsp crushed red pepper
• 1 lb large shrimp
• 1/3 cup chopped fresh basil leaves
• 1½ Tbsp Parmesan cheese
• 2 garlic cloves, minced
• 16 pieces bacon, thinly sliced

Preparation  Serves 8 as an appetizer

Preheat oven to 400°F.

Mix olive oil and crushed red pepper in small bowl and set aside.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 infused olive oil over shrimp and bake for 8 to 9 minutes.