Sweet and Sour Shrimp

2 cups dry rice
5 pounds large shrimp (butterflied, if possible)
1 (16 ounce) package bacon
3 cups favorite sweet and sour sauce

Begin cooking rice.

Fry bacon until just limp; using a white paper towel, dab off excess grease.

Pan sauté shrimp. Wrap cooked shrimp in limp bacon, and add to a large saucepan with the sweet and sour sauce. Cook just until the dish is heated through.

Serve shrimp and sauce over hot cooked rice.

Serves 4 or 5.