Soak 3-inch wooden
picks in water about 30 minutes. Defrost 1.5 pounds of precooked, frozen
large shrimp. Cut a package of very lean, thin-sliced bacon in half to
make small strips. Wrap each half strip of bacon tightly around a
shrimp. Secure with a wooden pick. Place wrapped shrimp in a barbecue
basket and cook over medium heat until bacon is to desired crispness,
about 10 minutes on each side. Flip basket carefully. Serve with
cocktail sauce (ketchup mixed with almost no calorie horseradish to
taste). Remove picks before eating.