Prep.Time: 30 minutes
Heat Scale = Mild
3 cloves garlic -- minced
In a sealable plastic bag or non-reactive bowl, combine garlic, chile, ginger, pepper, tequila and olive oil. Add shrimp and toss to coat well. Seal tightly and refrigerate 2-3 hours. Add lemon juice, re-seal and refrigerate 30-45 minutes.
Place bacon pieces in a large cold skillet; cook slowly until opaque but not browned and crispy. Remove and drain on paper towels.
Preheat broiler. Wrap each shrimp with one piece of bacon; secure with toothpicks. Broil about 3 minutes per side and serve hot.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved