Instructions:
Preheat oven to 375°F.
To butterfly the shrimp, make a deep slit along the back of each, but not all the way through. Rinse the shrimp and pat dry. Place one basil leaf inside the slit in each shrimp.
Wrap each shrimp in a slice of bacon and secure with a toothpick.
In a medium stockpot or saucepan, heat the oil over high heat to 350°F; when hot, carefully add the shrimp a few at a time.
Deep-fry for 2 to 3 minutes, until crisp.
Using a slotted spoon, remove the shrimp from the oil and place on a tray lined with paper towels to absorb any excess oil.
In a skillet, combine the barbeque sauce, horseradish and hot pepper sauce.
Add the precooked shrimp to the sauce and heat, basting the shrimp for 5 minutes, until the shrimp are heated through.
Serve on a platter garnished with lemon wedges and extra basil leaves.