Instructions: 1. In medium bowl, combine sherry, soy sauce and lemon juice. Add shrimp and water chestnuts; toss to coat. Cover; refrigerate 2 to 4 hours.

2. Heat oven to 450. Cook bacon in skillet until golden brown but not crisp; drain on paper towels.

3. Drain shrimp and water chestnuts; discard marinade. To prepare each appetizer, wrap 1 bacon slice around 1 shrimp and 1 water chestnut; secure with toothpick. Place in ungreased 15x10x1 inch baking pan.

4. Bake at 450 for 8-10 minutes or until bacon is crisp and shrimp turn pink, turning once.

Makes 20 appetizers.

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