1/2 pound or 8-10 large, peeled and deveined raw shrimp
Pinch of salt
pinch of black pepper
1-4 teaspoon spice rub
1 cup of real or imitation crab meat
1 tablespoon bread crumbs
yolk of 1 egg
1 teaspoon finely minced cilantro
1/4 teaspoon cayenne pepper
zest of 1 lemon
8-12 strips of bacon
FOR THE SAUCE:
1 teaspoon soy sauce
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
1 teaspoon oyster sauce
For the shrimp, using a small pairing knife, cut the shrimp down the middle until it lays flat without separating the shrimp. Then make small slits across the shrimp. This will help keep the shrimp from curling and will make it lay even more flat.
Rinse each shrimp and pat dry. Sprinkle salt, black pepper and spice rub over the shrimp. Set aside until ready to use.
Try to chop the crab meat as small as possible, unless you are using real crab, then be gentle with it. Add the crab meat to a bow together with the egg yolk, breadcrumbs, cayenne, zest of lemon and cilantro. Mix together really well.
Take each shrimp and fill it with some of the Crab filling. Cut each bacon piece in two and use two pieces to wrap around the filled shrimp. One piece at the top and one at the bottom so that the filling is secure inside the shrimp. Secure each shrimp with toothpicks.
Preheat your oven to 375 degrees.
Once the oven is heated, place the shrimp to bake for 6 minutes.
While the Shrimp is baking mix all the ingredients together for the sauce in a small bowl.
After the 6 minutes, using a brush, baste the shrimp/bacon with some of the sauce. Allow to bake 3 more minutes. Flip each shrimp and baste again. Place back in the oven for 3 more minutes.
Remove and serve with any remaining sauce.