Pat the shrimp dry and lay on a cutting board. Wrap each shrimp with a half slice of bacon per shrimp. Don’t overlap the bacon. Combine beer and barbecue sauce and set aside. Place the shrimp on a half-inch grid baking rack on a sheet pan. Generously brush the shrimp with the BBQ sauce. Broil in the oven at 425° on the top shelf. They should look golden brown, sticky and crispy. Serve immediately.

A few notes about this dish: Develop a relationship with your local butchers and fishmongers. They will steer you in the right direction in terms of freshness and value. Slip them a nice tip and they will take care of the little things like peeling shrimp or butchering that chicken.

You also need to use the rack to broil the shrimp. If they are simply placed on the sheet pan they will steam in the sauce and they won’t get that crispy color we are all looking for.

And a closing thought on holiday dining and entertaining: Ham and turkey have been the workhorses of American holidays since Plymouth met Rock. They are the “girl who got us to the dance.” But don’t be afraid to stray from those traditions a little—or a lot. I tend to venture away and get creative with soups, appetizers, finger food, little tarts and pasta. Remember that not long ago turkey was a once-a-year thing, something special—and eagerly anticipated. Now it’s about as common as the traditional hamburger and sometimes seems like no big deal. So shake things up, try something new. Your guests will applaud the fact that instead of mashed potatoes, you had the nerve to serve Rigatoni Carbonara as the starch. Enjoy your holidays!