Ingredients:
12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
Toothpicks
Directions:
Preheat oven to 425 degrees F.
Place shrimp in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Fasten bacon in place as necessary with picks.
Arrange the shrimp on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp 10 to 14 minutes, until shrimp is pink and curled and the bacon is crisp.
Comments:
Adam had made the scallop part of this recipe previously so I decided to do the shrimp this time. (And that's what I had in the freezer...) Not too hard, but I was informed I was a little heavy-handed with the lime. Whoops. That's what I get for using an actual lime rather than the bottled stuff.
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