Recipe for...Bacon Wrapped Barbeque Shrimp


Recipe for... shrimp recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Bacon Wrapped Barbeque Shrimp This recipe is rated : 1 Recipe Ingredients 16 large shrimp, peeled and deveined 8 slices bacon barbeque seasoning, to taste Cooking Procedures Preheat oven to 450 degrees F (230 degrees C). Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: and pepper. Heat thoroughly. Serve in casserole or patty cases. SALT AND SMOLED FISH "Salt and smoked fish contain more nutriment, pound for pound, than when fresh. Salt fish must be freshened before use by soaking in water, flesh side down. Less freshening is required if the fish be boiled, than if fried or broiled. If very salty, the freshening process can be hastened by resting the fish in the water on a wire tray or on a few clean sticks, and if the pieces be thick, by making severa
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