Karoline Boehm-Goodnick for the Boston Globe

Serves 4 as an appetizer

Microwaving the bacon before wrapping the strips around the shrimp lets both ingredients grill quickly without overcooking. If you don’t have agave nectar, use honey with delicious results.

8 to 10 slices of bacon
1 pound large shrimp (16 to 20 per pound)
2 tablespoons agave nectar or honey
teaspoon crushed red pepper
1 tablespoon water
Salt, to taste

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1. Slice each piece of bacon in half and place on paper towels. Set on a plate. Microwave for 30 seconds. Wrap each shrimp with a piece of bacon; secure with toothpicks.

2. In a bowl, combine the agave nectar or honey, red pepper, water, and salt.

3. Light a charcoal grill or turn a gas grill to high.

4. Cook the shrimp for 2 minutes until bacon is crisp on the undersides. Turn and cook for 2 minutes. Brush with the glaze and continue cooking for 30 seconds on a side or until the glaze begins to char. Sydney Oland