12 raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary (about ¾ pound)
1 tablespoon olive oil
2 teaspoons Smokin’ Hoggz BBQ Rib Rub
6 slices thick-cut smoked bacon, halved crosswise
¼ cup Rob’s Manganero Award-Winning Rib Glaze (optional)
Chef knife or paring knife
1In a small bowl, toss the shrimp, oil and BBQ Rib Rub. Cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
2Preheat the air fryer to 400°F for 3 minutes. In batches, if necessary, place the bacon in a single layer in air fryer basket and air fry 5 minutes or until starting to crisp; transfer to a paper towel lined plate.
3Preheat air fryer to 400°F for 3 minutes. Wrap 1 piece of bacon around center of each shrimp and secure with toothpick. Brush the air fryer basket with oil and add the shrimp in a single layer. Air fry 6 minutes or until a thermometer inserted into the shrimp reaches 145°F.