8 slices lean bacon
16 raw jumbo shrimp -- peeled and deveined
Juice of 1 lime or lemon
2 tablespoons Soy sauce
1 teaspoon crushed red pepper
1/8 teaspoon garlic powder
Drizzle of sesame oil
1/4 cup vegetable oil
Place shrimp in medium glass bowl. In small bowl, whisk remaining ingredients except bacon; pour over shrimp. Cover; refrigerate 1-2 hours.
Soak 4 wooden skewers in cold water for at least 30 minutes. In a large skillet, cook bacon over low heat until just translucent; drain on paper towels and set aside. (Alternative: blanch in boiling water 4-5 minutes and drain.) Slice bacon in half lengthwise; wind one slice around each shrimp; thread 4 onto each skewer. Grill or broil about 4" from heat 3-4 minutes each side or until bacon is cooked and shrimp are pink. DO NOT OVERCOOK.
NOTES : This dish can also be prepared without the bacon---it still will taste great.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved