Zucchini-Wrapped Shrimp With Bacon

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3 tablespoons coarsely chopped basil

2 tablespoons extra-virgin olive oil, plus more for brushing

1 large garlic clove, minced

Salt and freshly ground pepper

1 1/2 pounds medium shrimp, shelled and deveined

4 medium zucchini (5 to 6 ounces), halved lengthwise, then sliced lengthwise 1/4 inch thick

3/4 pound slab bacon, sliced 1/4 inch thick and cut crosswise into 1 1/2-inch squares

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