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
1/2 cup extra-virgin olive oil, plus more for brushing
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
6 garlic cloves, thinly sliced
6 small jarred or dried Calabrian chiles, minced
20 jumbo shrimp, shelled with tails intact
10 slices of bacon, cut in half crosswise
1 cup ketchup
1/3 cup prepared white horseradish, drained
1 small shallot, minced
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
Freshly ground pepper
Lemon wedges, for serving
How to Make It
Step 1 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.
Step 2 Make the cocktail sauce
In a bowl, whisk the ketchup, horseradish, shallot, vinegar, lemon zest and lemon juice. Season with salt and pepper.
Step 3 Make the cocktail sauce
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.
The cocktail sauce can be refrigerated for 3 days.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.