|pardon the horrible picture quality - this was taken with my phone which is NOT a smart phone|
For the Bacon Wrapped BBQ Shrimp:
16 large shrimp (peeled)
8 slices bacon
Preheat oven to 450 degrees.
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick.
Line a pan with foil. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. Bake for 10 to 15 minutes.
For the Creamy Linguine:
1 box linguine pasta
2 thick slices bacon
1/4 cup butter
1/2 cup heavy cream (or evaporated milk)
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Bring a large pot of water to a boil. Add pasta and cook until soft.
Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon and toss. Allow sauce to thicken for a few minutes; add nutmeg.
P.S. Nutmeg = my favorite spice! It's delicious!