Wrap a ½ strip of bacon around the center of the peeled and deveined shrimp.
Place a toothpick right through the top and the center of the shrimp through the bacon. Place in a large bowl.
In a medium-sized bowl, whisk together the soy sauce, honey, mirin, garlic, and sliced green onions until combined.
Add ¼ cup to 1/3 cup of the honey-soy sauce to the bowl with the shrimp and gently fold together using a spoon to combine. Reserve the remaining honey-soy sauce to the side.
Next, add the neutral-flavored oil to a large cast-iron or non-stick skillet over medium heat and heat for 2 to 3 minutes or until the oil is hot but not smoking.
Place the shrimp bacon seam down and cook for 2 to 4 minutes per side or until the bacon is browned and crispy, and the shrimp is almost done. You will most likely need to cook these in batches.
Add the remaining honey-soy mixture to the pan, along with any batch cooked bacon wrapped shrimp, and mix while cooking over low heat for 3 to 4 minutes.
Serve the shrimp on a plate or platter with or without the toothpick.
Drizzle some of the hot honey-soy sauce over top of the shrimp.
Garnish with additional sliced green onions.
Notes
Make-Ahead: While these are meant to be eaten immediately, you can keep them warm on a sheet tray with a rack in the oven at low temperatures (165° to 200°).How to Store: Cover and keep the shrimp in the refrigerator for up to 3 days. They will freeze, covered after being cooked for up to 3 months. See chef notes on freezing raw.How to Reheat: Add the desired amount of bacon-wrapped shrimp to a cookie sheet tray lined with parchment paper and heat at 350° for 4-5 minutes or until hot. If reheating frozen and cooked, place them on a cookie sheet tray lined with parchment paper and heat at 350° for 13-15 minutes or until hot.You can use frozen shrimp if they’ve been thawed.