Bacon Wrapped Shrimp
From the Executive at Stello Foods Chef Tony Merola
Ingredients:
- 12 pieces bacon
- 2 pounds jumbo shrimp (peeled and deveined, 12 shrimp per pound)
- 4 tablespoons Chef Tony Merola® Tomato Jam
- 3 tablespoons Pape’s Horseradish with Beets or to taste
- Zest of 1 lemon Optional
Directions:
Preheat the oven to 400 degrees F. Line a sheet tray with foil. Heat the grill to medium-high heat.
Add the bacon to the sheet tray and bake until it's halfway done and not yet crisp, about 8 minutes. Remove the bacon to a paper towel-lined-sheet tray to cool completely and drain.
Add the Tomato Jam and Horseradish with Beets to a small bowl and stir. Then add lemon zest together until blended. Reserve.
Once the bacon is cool, wrap each shrimp with the half slice of bacon and thread with a skewer. Thread the shrimp through the center of its body and through the bacon, securing it. Thread 3 shrimp per skewer.
Grill the shrimp until the bacon is crisp and the shrimp is opaque and cooked through, 3 to 4 minutes on each side. Brush the shrimp on both sides with the glaze the last 3 minutes of grilling.
