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Frank's bacon wrapped shrimp is on my 10 Best Appetizers list. Since I
can't resist tweaking any recipe, I added a bit more flavor by coating
the shrimps in a seasoned olive oil marinade, otherwise, the recipe is
his.
1 lb. shrimps (25-35 count/lb.), washed, shelled, deveined
10-12 strips of bacon
1/4 cup tablespoons olive oil
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, peeled, finely chopped
1 shallot, peeled, finely chopped
2 tablespoons Italian parsley, washed, finely chopped
toothpicks
Heat the olive oil in a pan and season with sea
salt and freshly ground black pepper. Sauté the finely chopped parsley,
garlic, and shallot in the olive oil until lightly browned. Let cool.
Spoon the seasoned olive oil over the shrimp. Toss well and let sit for 30 minutes.
Get organized so you can work assembly-line.
Cut the strips of bacon into 3 equal pieces. Toss the shrimp again,
then take one shrimp and lay it on the piece of bacon, rolling the
bacon around the shrimp. Take a toothpick and push it through the
bacon-shrimp-bacon to hold it together. Set aside and do the rest.
Using tongs, put the shrimp on a hot grill and close the hood. If
you're using an oven, set it at 450 degrees and put the shrimp on a
wire rack over a cookie sheet.
Turn every 2-3 minutes so they cook evenly and don't burn, about 10 minutes. Serve on a platter with napkins.
— Courtesy of David Latt
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