|Shrimp||24 Large, shelled, deveined, tails intact|
|Onion||1 Large, thinly sliced|
|Brown sugar||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Chili powder||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
Cut shrimp along inside curve and open out butterfly-style.
Place an onion on one half of shrimp; fold shrimp together.
Wrap a slice of bacon around shrimp; secure with a toothpick.
Repeat with remaining shrimp.
In a small bowl, mix brown sugar, soy sauce, sherry, garlic, and seasonings until well blended.
Dip shrimp into marinade; set aside on a barbecue rack or broiling tray for 3 minutes.
Barbecue over medium fire or grill under broiler until shrimp are cooked and bacon is crisp, about 5 minutes.
Serve on a bed of shredded lettuce.