This was without question the best appetizer I have made. You must try this one! Pretty simple to make. You need raw shrimp (21-25 count per lb), Franks Original Hot Sauce, bacon (half slice per shrimp), Tony Chachere's Creole seasoning, kosher salt. Peel and devein your shrimp. I brined my shrimp in salt and Tony's to add flavor. Dissolve quarter cup of salt and 2 teaspoons of Tony's in 1 cup boiling water and pour into a bowl. After salt is dissolved, add 2 cups of ice. When the water is cold, add your shrimp. Let sit in your salt/Tony's water for half an your or so. I cooked my bacon about halfway done so that it will crisp without having to overcook the shrimp. I put it on a griddle at about 250* so it will cook without curling up too bad. Do not overcook or it will be hard to wrap around your shrimp. By the time your bacon is done, your shrimp should be ready to come out of the water. Put them on a paper towel and pat dry. (start your charcoal) Half a strip of bacon is just right for these size shrimp. Hold in place with a toothpick. Used half a chimney of the new Kingsford Competition Charcoal. ( I like it!) Make sure your grill is not too hot or it will burn your bacon! I had to close off my dampers quite a bit to keep it from flaring up because of the bacon grease. Starting to look tasty. I melted 3 tablespoons of butter and then mixed that with 4 tablespoons of Franks Hot Sauce. Pour that over your shrimp. Serve with plenty of blue cheese and celery. These were so good. I highly suggest you make some!!!