Bacon-Wrapped Barbecued Shrimp

My grandchildren adore this. I make it every time they come over. I also served it at the prom dinners I had for both of them when they were in high school.

¼ cup orange juice

6 ounces chili sauce

1 tablespoon Worcestershire sauce

¼ cup cider vinegar

¼ cup firmly packed brown sugar

1 teaspoon minced garlic

¼ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Dijon mustard

1 teaspoon soy sauce

2 tablespoons molasses

24 large shrimp, peeled with the tail on

24 slices bacon, half cooked (can use the bought precooked bacon)

Place the orange juice, chili sauce, Worcestershire sauce, cider vinegar, brown sugar, garlic, salt, black pepper, Dijon mustard, soy sauce, and molasses in a small saucepan. Bring to a boil over medium heat, reduce heat to low, and simmer for 10 minutes. Cool.

Preheat the oven to 400 degrees. Wrap each shrimp with a bacon slice. Place on metal skewers or toothpicks that have been soaked in water for 30 minutes. Place the skewers on a large baking pan with a 1-inch side and brush with the sauce. Bake for 10 minutes, basting once and turning when brown on one side. Serve warm from the oven.

Makes 6 to 8 servings.