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Bacon-Wrapped Shrimp Recipe

Devils on Horseback

Devils on Horseback

From Better Homes and Gardens

Bacon-Wrapped Shrimp Recipe

Ingredients

  1. 48 large shrimp (approximately 2 lbs. - with shells), shelled and deveined
    1/4 cup dry white wine
    1 teaspoon finely shredded lemon peel
    1 to 1-1/2 teaspoons prepared garlic chili sauce
    1/2 teaspoon salt
    6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
    wooden toothpick
    2/3 cup mayonnaise
    2 tablespoons lemon juice
    1 tablespoon prepared chili garlic sauce
    1 teaspoon salt
    2 green onions, finely chopped (both white and green parts)

Directions

  1. Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in nonreactive dish. Marinate for 15 minutes.
  2. Remove shrimp and drain on paper towels; discard marinade.
  3. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).
  4. Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).
  5. For remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.
  6. If desired, thread broiled shrimp onto fondue forks or 8- to 10-inch wooden skewers. Serve shrimp with sauce.

Makes 48 shrimp (12 to 16 servings).

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