Bacon Wrapped Shrimp

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the baking sheet - this allows air circulation for even cooking and prevents soggy bottoms. Pat the large shrimp completely dry with paper towels, as excess moisture will prevent proper browning. In a small bowl, combine brown sugar, garlic powder, paprika, black pepper, and cayenne pepper to create the seasoning blend. Sprinkle this mixture evenly over the shrimp and toss gently to coat all sides. Cut each bacon strip in half crosswise to create 24 shorter pieces - this ensures the bacon will wrap around each shrimp perfectly without overlapping too much. The key to success is using thin-cut bacon that will cook quickly and become crispy without overcooking the delicate shrimp.

Take one seasoned shrimp and wrap it with one half-strip of bacon, starting at the tail end and spiraling the bacon around the body of the shrimp, leaving the tail exposed for an attractive presentation. The bacon should wrap around the shrimp about 1.5 times for optimal coverage. Secure the bacon in place by threading a wooden toothpick through both the bacon and shrimp - push it all the way through to ensure it stays put during cooking. Repeat this process with all remaining shrimp and bacon pieces. Arrange the bacon-wrapped shrimp on the wire rack, making sure they're not touching each other so air can circulate freely around each piece. Brush the tops lightly with olive oil to promote browning and add extra flavor. The oil also helps the bacon render its fat more effectively.

Place the baking sheet with the bacon-wrapped shrimp in the preheated oven and bake for 12-15 minutes, until the bacon is golden brown and crispy and the shrimp have turned pink and opaque throughout. The internal temperature of the shrimp should reach 145°F (63°C) for food safety. If the bacon needs more crisping, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning. Remove from the oven and immediately drizzle with fresh lemon juice while the shrimp are still hot - this adds brightness and helps cut through the richness of the bacon. Transfer the bacon-wrapped shrimp to a serving platter, remove the toothpicks if desired (or leave them for easy handling), and garnish generously with freshly chopped parsley. Serve immediately with lemon wedges on the side for squeezing over individual pieces. These are perfect as an appetizer or main course.