1 tablespoon brown mustard
1 teaspoon hot sauce
3/4 cup chili sauce
1 clove garlic, mashed
2 teaspoons Worcestershire sauce
1/3 cup molasses
2 tablespoons fresh lemon juice
10 strips smoked bacon
3 tablespoons soy sauce
1/4 cup chicken broth
20 extra large shrimp, peeled and deveined
Combine all ingredients except the bacon and shrimp. Simmer sauce gently for 20 minutes. Cool, cover and refrigerate.
Cook bacon until fat is clear, cut in half. Wrap each shrimp in bacon; secure with a wooden pick.
Grill or broil until bacon is crisp.
Baste with barbecue sauce. Continue cooking until shrimp are pink and opaque.