1/2 cup of balsamic vinegar
6 slices of low sodium bacon, cut in half
1/4 cup of maple syrup
12 16- to 20-count (per pound) shrimp -- raw, peeled and de-veined
Wrap each shrimp with one half piece of bacon, securing with a toothpick.
In a saucepan, reduce balsamic vinegar over medium heat by half. Combine with maple syrup. Brush each shrimp with maple mixture and bake in a 400-degree oven until shrimp is pink and bacon begins to crisp.
Remove from oven and brush again with maple glaze.
Recipe serves 4.