Monday, December 3, 2012

Bacon-Wrapped Barbecue Shrimp

There's a saying that all you have to do to improve a food item is to add bacon to it. I'm not sure how true this is; for instance, I've never had a desire for bacon-flavored ice cream. That sounds like something you'd find in Japan and any other country that has ice cream flavors like fish, fried eggplant or octopus! However sickening bacon-flavored ice cream might sound, bacon can definitely add a nice touch to things such as chicken and shellfish. Here's a recipe for bacon-wrapped shrimp I got from a friend. You can also use scallops if you prefer.

Bacon-Wrapped Barbecue Shrimp
8 slices of bacon
16 large headless shrimp (especially good if you get it fresh off the boat like you can in some beach towns)
barbeque seasoning, to taste

First, preheat the oven to 450 degrees F.

If it has not already been done, clean and de-vein the shrimp. Leave the last section of the tail for handling. Then, wrap with half a slice of bacon. If your shrimp are smaller or the bacon is really thick, you might want to pre-cook the bacon a bit so that you don't have to worry about overcooking.

Line a 15”x18”x1” baking pan (like one that you'd use for cinnamon rolls) with aluminum foil and put a baking rack in the pan. This will serve as a 'strainer' for bacon fat. Put the shrimp on the rack and season to your taste. Set aside for about 15 to 20 minutes to let the seasoning soak in. Now, bake for about 10 to 15 minutes, or until the bacon is crisp and the shrimp pink and tender. This is good to serve as an appetizer or over rice.

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