Shrimp – the perfect package for an appetizer. Wrap it in bacon and grill it and you’ve got a real hit on your hands. The grill adds smokiness to the sweet flavor of the shrimp and the salty crunch of the bacon…Oh so good!
What you need:
- 24 Medium Shrimp
- 12 Slices of bacon
- 2 teaspoons Lemon Pepper
- ¼ Cup Ketchup
- ¼ cup Garlic Aioli or Mayonnaise
- 1 Tablespoon Horseradish
- 1 teaspoon roasted garlic
How to Do it:
Peel and clean the shellfish, making sure you remove all of the mud vein across the back. Toss with the lemon pepper and place on coffee filter to drain out the moisture. This will help the bacon flavor to permeate the meat of the fish.
While it’s draining, mix up the sauce. Add the ketchup, aioli, garlic and horseradish to a bowl and mix it well. Leave at room temperature.
Cut the bacon slices in half crosswise. A half slice is just the right size.
Wrap each shrimp from top to bottom with the bacon and set it on a plate. Keep going until all the pieces are ready to cook.
Heat grill to medium-high. Cook on direct heat for about 2-3 minutes on each side, or until the bacon is beginning to get crispy. Pay close attention to the cooking process.
Be very careful not to over-cook the shrimp. It will get rubbery. It’s better to have the bacon softer rather than over done shellfish. Over cooking also takes away from the natural sweetness.
Remove from grill to a serving platter and serve with sauce.
Makes 24 appetizers
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