Instructions

For the Shrimp Brine:
Combine the water, salt and sugar in a large bowl. Stir to dissolve the salt and sugar. Add the shrimp and the ice cubes. Brine for 15 to 30 minutes maximum. Remove shrimp from the brine and pat dry.
For the Bacon Wrapped Shrimp:
Pre heat the oven to 400 degrees. Soak toothpicks (one for each shrimp) in water and set aside. Slice each bacon strip in half so that you have 1 piece of bacon for each shrimp.
In a large saute pan, cook the bacon over medium high heat for 3 - 4 minutes until the bacon has rendered some of its fat and the bacon is starting to brown at the edges but is still pliable.
Remove the bacon from the saute pan and drain on a paper towel.
To wrap the bacon strip around the shrimp: starting near the tail, wrap the bacon around the shrimp and secure with one of the soaked toothpicks.
Place the shrimp on a baking rack set over a foil lined sheet pan. Roast for 10 - 12 minutes or until the shrimp are opaque and the bacon has crisped. Remove from the oven and serve with the Whiskey Peach Chutney.
To Make the Whiskey Peach Chutney:
Pour off all but 1 Tablespoon of the bacon fat. Over medium high heat, add the onions and saute until just becoming translucent.
Add the peaches and cook for another 3 - 5 minutes until the peaches start breaking down.
Add the whiskey, stir and cook for another 2 - 3 minutes.
Add the maple syrup, brown sugar, cayenne and salt. Stir. Continue cooking for another 5 minutes until the mixture is thick and almost jam like. Cool.
If not using right away, refrigerate in a covered container. Chutney will keep for 3 to 5 days.