BACON-WRAPPED SHRIMP
I am a bit notorious among my family and friends for wanting to wrap everything in bacon. Avocados, sweet potatoes, dates—you name it, I’ve probably wrapped it in bacon at some point, so this bacon-wrapped shrimp recipe was really only a matter of time. The combination of sweet shrimp and salty bacon is a surefire winner, making these great to serve as an appetizer with a little sweet chili oil on the side for dipping; they really go with almost any main course you choose! SERVES 4
PREP TIME: 10 minutes
COOK TIME: 10 minutes
1 pound shrimp, peeled and deveined (you can leave the tails on)
12 slices bacon, halved, plus more if necessary
Chopped fresh parsley, for garnish
- Preheat the oven to 400°F.
- Wrap a piece of bacon around each shrimp, and line them up on a baking sheet. Bake for 8 to 10 minutes, or until the bacon is crispy.
- Remove from the oven and serve hot on a platter, sprinkled with parsley.
VARIATION 1 GRILLED BACON-WRAPPED SHRIMP KEBABS: Use skewers to hold the shrimp in place, and grill for 5 to 6 minutes on each side instead of cooking them in the oven. Finish with a squeeze of fresh lime juice.
VARIATION 2 MARINATED BACON-WRAPPED SHRIMP: Before wrapping the shrimp with bacon, marinate them in a mixture of ¼ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 chopped garlic clove, and 1 tablespoon of an Asian chili paste.
PALEO PAIR: Turn this appetizer into lunch or dinner with a side of Kale Salad with Onion and Avocado (here).
