Soak toothpicks (2 per shrimp) in water at least 30 min before cooking

Peel, devein, and butterfly shrimp. Set aside, keep refrigerated

Precook bacon slices in microwave between paper towels to absorb excess grease (~ 60-90 sec). Set aside, keep refrigerated

Stuffing....

Dice mushrooms into 1/8" size pieces

Finely dice garlic and onion. Finely chop parsley.

In a small saucepan, sweat onions in butter, covered. After they soften, add garlic, mushrooms, and a pinch of salt. Continue to sweat about 2-3 minutes.

Once softened and moist, add parsley, bread crumbs, and parmesan cheese. Remove from heat, stir to combine completely.

Allow stuffing to cool completely before assembly. (I put mine in the refrigerator)

Glaze...

Add all ingredients to a small bowl. Stir/whisk to combine. Set aside.

Assembly...

Each shrimp will be stuffed and then wrapped in bacon. This can be tricky... and messy. The following technique works pretty well for me.

Using a toothpick, secure a strip of bacon on the tail end of the shrimp

Holding the shrimp lying open in your left hand, add 1 rounded teaspoon of stuffing. Use your right hand to make one wrap of the bacon around the shrimp

Repeat, adding stuffing and wrapping until you reach the end of the shrimp and it is fully stuffed. Secure bacon to that end with a second toothpick.

Repeat until all shrimp are stuffed and wrapped.

Cooking...

As an appetizer...

Place individually on a broiling pan and broil on high 3-4 minutes per side or until the bacon is crisp.

Watch carefully that they don't burn.

As a main dish...

Assemble stuffed shrimp along with veggies of your choice into kabobs. Grill over direct heat, 3-4 minutes per side or until the bacon is crisp.

Glazing...

Immediately after cooking with either method, brush shrimp with glaze before serving.