Bacon-Wrapped Shrimp, Peach and Tomatoes with Honey Lemon Glaze

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil and line a plate with paper towels. Soak some toothpicks in water.

2. Arrange the bacon in a single layer on the baking sheet and bake for 10 minutes. Remove from the oven, transfer to the plate and cool completely. Meanwhile, combine the honey, lemon juice and crushed red pepper flakes in a small bowl. Set aside.

3. Grease the grill grates with avocado oil and preheat the grill to medium heat. Cut half of the bacon pieces in half crosswise, then wrap each half around the peach pieces and shrimp, securing each with a toothpick. For the cherry tomatoes, cut the remaining bacon in half, first lengthwise, then crosswise. Wrap the bacon pieces around the cherry tomatoes and secure with toothpicks.

4. Grill the shrimp, peaches and cherry tomatoes until the bacon is crisp and brown, the shrimp are opaque and cooked through and peaches and cherry tomatoes are charred and tender, about 4 minutes per side. (Depending on the ripeness of the peaches, they may take less or more time than the shrimp and tomatoes—less time if very ripe and more time if semi-ripe.) During the last few minutes of cooking, use a heat-resistant brush to baste with the reserved honey lemon glaze. Transfer to a platter and garnish with basil leaves.