With the start of Lent, and with it being the right season, fresh shrimp was a great price at the grocery. The shrimp I bought already had the heads and intestine removed. I just had to remove remaining shell. This went quick enough for a dinner on a Monday night.

I decided to wrap the shrimp in bacon because my husband had snuck a pack of the thick cut variety into the grocery cart. Somehow it made it to our refrigerator before I saw it. I needed to use the bacon up.

I cut the bacon in half.
Added about 2 tbls of olive oil to a pan with 3 cloves of minced garlic. Turned the burner to medium.
As the oil was heating I wrapped each shrimp in bacon and put a toothpick in to secure. Place the toothpick flat/parallel with the shrimp
Place wrapped shrimp in oil. Cook about 3 min a side. Make sure the shrimp turns pink, but don’t over cook.
When done place on a paper towel to remove grease.

Serve over rice and tomatoes and sprinkle a bit of parsley over everything.