Saturday, August 25, 2012

Wintzell's Bacon-wrapped Shrimp

24 Large Gulf Shrimp
3 cups Italian dressing (Wishbone)
3 Fresh Jalapeno Peppers
1lb. Lean Bacon

Peel Shrimp, Butterfly the shrimp, Clean and Rinse.
Trim Jalapeno Pepper and clean seeds out. Cut each pepper to julienne strips. Take the strips and insert into the butterflied back of the shrimp.
Wrap each Shrimp in ½ slice of bacon and toothpick to hold together. Repeat for all shrimp.
Place 24 shrimp into a shallow preferably plastic or pyrex pan and pour the dressing over the top. Cover with Saran Wrap and refrigerate for min. 12 to no more than 36 hours.
To cook, place shrimp on preheated grill (350-400) and cook each side for 4 min. or until bacon is done. Remove from heat and serve.
Shrimp will cook during the marination process so judge doneness by the Bacon.

Our favorite shrimp dish on the Eastern Shore of Mobile Bay. 

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