Recipe: Bacon-wrapped jumbo shrimp stuffed with crab

Ingredients

• 8 jumbo shrimp (8/10 count), peeled and deveined with tail left intact
• 8 oz (250 g) canned crab meat
• 1/2 white onion, finely diced
• 1/2 sweet red pepper, seeded and finely diced
• 1/2 bunch green onions (green parts only), thinly sliced
• 4 tsp (20 mL) panko breadcrumbs
• 2 tsp (10 mL) mayonnaise
• 2 tsp (10 mL) fresh lemon juice
• 1 tsp (5 mL) Worcestershire sauce
• 1/2 tsp (2 mL) finely chopped garlic
• 1/2 tsp (2 mL) hot sauce
• Kosher salt
• freshly ground black pepper
• 8 slices bacon
• 1 untreated cedar plank, soaked in water for at least 2 hours
• 1/2 cup (125 ml) dark rum
• 1/2 cup (125 ml) apple juice
• 1/4 cup (60 ml) fresh lemon juice