Bacon-Wrapped Shrimp

Adjust oven rack to middle position and preheat oven to 400°F (205°C) and position oven rack about 8 inches from broiler element. Line a 13- by 18-inch rimmed baking sheet with foil and set a wire rack inside; set aside. In a medium bowl, toss shrimp with salt and baking soda; set aside to brine at room temperature for at least 15 and up to 30 minutes.

Meanwhile, lay bacon slices in a single layer on wire rack in prepared baking sheet. Bake until bacon is partially rendered and just starting to brown, but still pliable, 12 to 20 minutes. Transfer bacon to a paper towel-lined plate to drain until cool enough to handle, about 3 minutes. Set rack and baking sheet aside.

Add olive oil, garlic powder, paprika, and pepper to shrimp; toss to evenly coat. Starting from the tail-end, wrap 1 slice of bacon around each shrimp, slightly overlapping if necessary. Use a wooden pick to secure the bacon. Place bacon-wrapped shrimp on reserved rack in baking sheet.

In a small bowl, whisk hot honey and soy sauce until smooth. Using a pastry brush, brush tops of shrimp lightly with honey mixture. Bake for 4 minutes (the bacon will begin to shrink slightly but you won't see much visual change other than that). Remove baking sheet from oven and turn oven to broil. Flip shrimp and brush again with honey mixture. Return to oven and broil until bacon is crisped on edges, 1 to 2 minutes. Flip shrimp again and brush with remaining honey mixture. Broil until bacon is crisped on edges, 1 to 2 minutes.

Carefully remove wooden picks, transfer shrimp to a serving plate, and garnish with chopped chives (if using). Serve immediately with lime wedges.