Place a large skillet over medium-high heat with a drizzle of EVOO.
In a big bowl, toss shrimp with salt, EVOO and about 2 tablespoons of adobo sauce.
Lay a piece of seasoned shrimp in the middle of each of the 16 strips of bacon and then wrap the bacon around the body of the shrimp leaving the tail hanging out. Repeat with remaining shrimp.
Place the bacon-wrapped shrimp into the hot skillet and cook until the shrimp firm up and the bacon is golden brown, about 7-8 minutes, turning every 2 minutes or so.