(by Shirley McNevich)
20 large shrimp (cooked, peeled and cleaned)
1 small garlic clove (crushed)
1/2 cup chili sauce
1lb. bacon
Wash, cook, peel and clean the shrimp. In a bowl add chili sauce and garlic--stir. Add shrimp--toss to coat. Cover the bowl and refrigerate overnight. The next day cut the bacon strips in half. Cook bacon until partially done--drain the bacon. Wrap one bacon slice around each piece of shrimp. Place a toothpick through the bacon and shrimp to secure it. Place them in a greased glass baking dish. Broil them on the top rack of the oven just until bacon gets crispy.
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