Everything tastes better with bacon, and these decadent small bites are no exception. Who wouldn’t love the salty, smoky crunch of bacon with shrimp? These appetizers complement any dinner party or barbeque—whether you’re planning on cooking indoors or outdoors on the grill. These perfect little bites will be devoured as quickly as you can make them, so plan accordingly and double your recipe. You can only hope you make enough to keep your guests satisfied. Try adding a side of salsa verde for dunking!
Recipe reprinted from Muy Bueno courtesy of Hippocrene Books, Inc, 2013.
|1 pound bacon||1/2 teaspoon ground black pepper|
|1/2 cup salted butter, melted||1/2 teaspoon dried Mexican oregano|
|3 teaspoons tequila||20 medium-large shrimp (about 1 pound)|
|1 teaspoon lime juice||3 jalepeno pepper, cut into thin strips|
|1 teaspoon garlic powder||wooden toothpicks, presoaked|
Preheat broiler. Microwave bacon on high for 1 minute. Cut slices in half crosswise and let cool.
In a bowl, combine melted butter, tequila, lime juice, garlic powder, pepper, and oregano.
Peel the shrimp, butterfly, and devein, leaving the tail and last section intact. Place 2 jalapeño strips in each shrimp and press sides together. Wrap a half slice of bacon around each shrimp and secure with a toothpick. Use a pastry brush to coat the shrimp with butter mixture.
Place bacon-wrapped shrimp evenly on a foil-lined cookie sheet. Place under broiler. Broil for 6 minutes, turning over after 3 minutes. The crispiness of the bacon and shrimp edges is scrumptious.
Variation: This is a great recipe to make on the grill. Instead of using a toothpick you can skewer 3 to 4 shrimp per skewer. (If using wooden skewers, don’t forget to soak skewers about 30 minutes before using.) Place crosswise on the grates and grill for about 3 to 4 minutes on each side. Remove from skewers and serve warm.
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