I made this for our progressive dinner on New Year's Eve. I had appetizers and we loved this. We had extra sauce and used it on hamburgers which we almost liked even more!
I got this from The Noble Pig's blog. She has GREAT pictures with things done step by step!
I cannot get a link to work again!! Here is the link http://noblepig.com/2008/10/17/devils-on-horseback.aspx
For the shrimp:
24 large shrimp, shelled and deveined
1/4 cup dry white wine
1 teaspoon lemon zest
1-1/2 teaspoons prepared garlic-chili sauce
1 teaspoon salt
6 strips bacon, quartered
For the Remoulade:
2/3 cup mayonnaise
2 Tablespoons lemon juice
1 Tablespoon prepared chili garlic sauce
1/2 teaspoon salt
2 green onions, finely chopped (both white and green parts)
In a non-reactive bowl, marinate shrimp for 15 minutes with wine, lemon zest, garlic-chili sauce and salt.
For the Remoulade, stir together mayonnaise, lemon juice, chili-garlic sauce, green onions and salt. Cover and chill until serving time.
Quarter 6 strips of bacon in half lengthwise and then again across the middle. In other words, one piece of bacon will be cut into four strips.
Soak wooden skewers in water for twenty minutes before skewering shrimp. Wrap each shrimp in a piece of bacon, securing bacon with wooden skewer, neck to tail in a half-moon. Add three to four shrimp per skewer.
Position oven rack so the food will be 3-4 inches from the heat. Preheat broiler. I broiled the shrimp on low for about twelve minutes and I turned them three times for even browning. DO NOT WALK AWAY FROM THE BROILER. Watch your shrimp very carefully. All ovens are different. My cooking times could be very different from yours. Just make sure shrimp are opaque and bacon is cooked through and crisp.
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