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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 16 |
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This is hot and neat looking for a Halloween party or anytime. Ingredients:
48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined |
1/4 cup dry white wine |
1 teaspoon finely shredded lemon peel |
1 to 1-1/2 teaspoons prepared garlic chili sauce |
1/2 teaspoon salt |
6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling |
wooden toothpick |
2/3 cup mayonnaise |
2 tablespoons lemon juice |
1 tablespoon prepared chili garlic sauce |
1 teaspoon salt |
2 green onion, finely chopped (both white and green parts) |
Directions:
1. Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish.
2. Marinate for 15 minutes.
3. Remove shrimp and drain on paper towels; discard marinade.
4. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).
5. Preheat broiler.
6. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).
7. For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.
8. If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers.
9. Serve shrimp with sauce.
10. Makes 48 shrimp (12 to 16 servings).
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