SHRIMP Stuffing: Mix all ingredients except barbecue sauce. Stir in 3/4 cup barbecue sauce (or 2 Tbsp. barbecue sauce for trial recipe). Refrigerate until ready to use.
BBQ Shrimp: Run flat side of blade of chef's knife along each slice of bacon to stretch to twice its original length. Cut each slice into 3 pieces. Refrigerate until ready to use.
BUTTERFLY each shrimp; press to flatten. Refrigerate until ready to use.
FOR each serving: Place 4 shrimp, cut-sides down, in medium ovenproof skillet; top each with 1/2 oz. Shrimp Stuffing. Wrap 1 bacon piece around each shrimp, overlapping ends under shrimp.
BAKE in 350ºF standard oven 8 min., then place under salamander for 1 to 3 min. or until bacon is crisp. Drizzle with 1 Tbsp. of the remaining barbecue sauce before plating the shrimp.