Ingredients
1/4 cup sugar
1/4 cup lemon juice
2 tablespoons olive oil
4 teaspoons paprika
1 teaspoon each salt, pepper, curry powder, ground cumin and ground coriander
1/2 to 1 teaspoon cayenne pepper
18 uncooked jumbo shrimp, peeled and deveined
9 bacon strips, halved lengthwise
Directions
- In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade
- into a large resealable plastic bag; add shrimp.
- Seal bag and turn to coat; refrigerate for 30-60 minutes.
- Cover and refrigerate remaining marinade for basting.
- In a large skillet, cook bacon over medium heat until cooked but not crisp.
- Drain on paper towels
- . Remove shrimp from marinade; discard marinade.
- Wrap each shrimp with a piece of bacon and secure with a toothpick.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.
- Yield: 1-1/2 dozen.
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