Ree Drummond offers a recipe for skewered bacon-wrapped shrimp on ThePioneerWoman.com. The shrimp are wrapped in bacon with pineapple chunks, are placed on wooden skewers and are basted with a teriyaki, garlic and ginger marinade before and during the baking process.
Soak 30 wooden skewers in water for one hour, and preheat an oven to 400 degrees Fahrenheit. To make the marinade, combine 1/2 cup of thick teriyaki sauce with 3 minced cloves of garlic, 1 tablespoon of minced ginger, 1 tablespoon of sugar, 1/2 teaspoon of red pepper flakes, the juice of 1/2 of a lemon and 2 sliced green onions. Season with a dash of kosher salt and set aside.
Cut a fresh pineapple into chunks, peel and de-vein 2 pounds of jumbo shrimp and cut 1 pound of thin bacon slices in half. Set a chunk of pineapple on top of a shrimp, wrap the two with a bacon slice and thread a skewer through to secure them. Repeat until all the shrimp, pineapple and bacon have been used. Brush the skewers with the marinade, then set in the oven to bake for 10 to 12 minutes. Take the skewers out of the oven, brush with the marinade again and set them back in the oven for seven to 10 more minutes.
To serve, place the skewers on a platter, and garnish with sliced green onions.