A few years ago, for our Christmas Eve family gathering, one of my concoctions became a new favorite. It it fairly easy to make, has bacon, shrimp, spicy seasonings, and can be eaten with your fingers – the perfect party food!
I wanted to share this recipe with our readers because I am pretty sure that many of you after trying them will begin to include it along with pigs in blankets, onion dip and/or salsa with chips, cookies, brownies…….. Whatever is your holiday tradition.
Both you and your guests will love these.
BACON WRAPPED SHRIMP
2 lb. Shrimp, medium (about 90)
30 slices Bacon, thin
90 Toothpicks, round wooden
2 Limes, zested and juiced
2 T Sesame oil
2 t Salt, Kosher
2 t Pepper, black
2 t Hot red pepper flakes
Preheat oven to 425 degrees F.
Cut bacon slices into thirds, making 90 pieces.
If using frozen shrimp, thaw under cool running water. Then peel. If using easy peel shrimp you can easily remove the shell by simply pinching the tail and the shrimp will pop out of the shell. Be careful to remove the entire shell.
Once the shrimp are peeled, wrap each with one piece of bacon and secure with a toothpick.
Lay wrapped shrimp pieces in one layer on baking sheet.
Combine lime zest, lime juice (no seeds), Sesame Oil, Salt, Pepper, and Red Pepper Flakes.
Brush seasoning mixture over wrapped shrimp, place baking sheet in oven and bake 5 minutes.
Remove from oven, turn, and return to oven for another 5 – 10 minutes, or until shrimp are pink & curled and bacon is cooked. It is very important to not overcook the shrimp.
Place on serving dish and enjoy!