1 tsp. vegetable oil
1 garlic clove, minced
2 tbsp. bourbon
1 tsp. Worcestershire sauce
1/4 tsp. hot sauce
3 tbsp. butter, cut into small pieces
salt and freshly ground black pepper
24 large shrimp (21 to 30 per lb.), peeled
6 slices bacon, each cut into quarters (halved lengthwise and then crosswise)
24 skewers or toothpicks
Directions:
In a 2-qt. pan, heat oil over medium-high heat. Add garlic and stir until golden, 1 to 2 minutes. Remove pan from heat and add bourbon, Worcestershire and hot sauce. Light contents with a long match and let the flames burn out. Return to low heat and add butter, one piece at the time, stirring to incorporate into sauce. Add salt and pepper to taste.
Preheat broiler. Meanwhile, lay each shrimp on its side, place a piece of bacon along its back (cut bacon to fit lengthwise if necessary), and wrap bacon lengthwise around shrimp. Secure with a skewer. Arrange shrimp in a single layer on a 10 by 15-in. broiler pan. Brush liberally with bourbon sauce. Broil 5 in. from heat 3 to 4 minutes, turn, brush with more sauce, and broil until cooked through, another 2 minutes. Discard any extra sauce.
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