I was in the mood for some sticky-sweet shrimp with a homemade BBQ sauce, so I threw together some things that are clean and totally on the program, and something you guys can also save to enjoy later. Serves 2. 

INGREDIENTS:

25 medium-sized wild caught shrimp, peeled, deveined with tail removed

Portobello "Bacon" Strips:
2 large portobello mushrooms, sliced lengthwise 
½ tsp of olive oil
2 cups shiitake mushrooms, sliced
2-3 tsp coconut aminos or tamari
1½ tsp maple syrup
1 tsp liquid smoke
1 tsp smoked paprika
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste

Marinade:
¼ cup BBQ sauce (I like Primal Kitchen)
3 Tbsp coconut aminos
2 Tbsp lemon juice
2 Tbsp honey
3 tsp garlic, minced
1 tsp sesame oil
½ tsp ginger, minced
½ tsp JF Spicy Salt
¼ tsp fresh cracked black pepper 

PROCESS:

Marinade
Whisk all ingredients together, combining well. 

Marinate your shrimp in half of the sauce for 10 minutes to an hour; reserve the remaining half for future use. 

Portobello "Bacon" Strips
Follow the instructions for my JF Vegan Shiitake Bacon, but stop preparation after the stovetop cook. Do not finalize the bake - this will happen under the broiler with the shrimp.

Sticky Sweet Mushroom Bacon Wrapped Shrimp
Preheat the broiler. Once your mushrooms have cooled enough to handle, wrap each shrimp in one or 2 pieces. The mushrooms shrink and don’t really wrap entirely around your shrimp, but don’t sweat it tuck the ends as best you can. Line these over a prepared baking sheet and broil for 6-8 minutes, until the shrimp are cooked through and “bacon” starts to crisp and char.