For this excellent appetizer, jumbo shrimp are marinated in chile-garlic oil, then wrapped with bacon and grilled. They're served with a house-made cocktail sauce that's spiked with a horseradish. Slideshow:  More Shrimp Recipes 

John Gorham
February 2014

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Credit: © Con Poulos

Recipe Summary test

active:
45 mins
total:
1 hr 30 mins
Yield:
6 to 8
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Ingredients

Shrimp
Cocktail Sauce

Directions

Prepare the shrimp
  • In a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic and chiles. Wrap each shrimp with a piece of bacon and add to the marinade. Cover and refrigerate for 1 hour; turn the shrimp halfway through marinating.

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Make the cocktail sauce
  • In a bowl, whisk the ketchup, horseradish, shallot, vinegar, lemon zest and lemon juice. Season with salt and pepper.

  • Light a grill or preheat a grill pan; brush with oil. Season the shrimp lightly with salt and pepper. Grill over high heat, turning once, until the bacon is browned and the shrimp is just cooked through, 4 to 6 minutes. Transfer the shrimp to a platter and serve with the cocktail sauce and lemon wedges.

Make Ahead

The cocktail sauce can be refrigerated for 3 days.

Suggested Pairing

Sparkling wines are refreshing enough to easily pair with both shrimp and grilled bacon. Try a cava from Spain like the NV German Gilabert or the NV Segura Viudas Brut Reserva.

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