Ingredients

• 48  large shrimp (approximately 2 lbs.. - with shells), shelled and deveined
• 1/4  cup dry white wine
• 1  teaspoon finely shredded lemon peel
• 1  to 1-1/2 teaspoons prepared garlic chili sauce
• 1/2  teaspoon salt
• 6  strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
•   Wooden toothpick
• 2/3  cup mayonnaise
• 2  tablespoons lemon juice
• 1  tablespoon prepared chili garlic sauce
• 1  teaspoon salt
• 2  green onion, finely chopped (both white and green parts)

Directions

1. Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).

2. Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).

3.For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.

4.If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. Makes 48 shrimp (12 to 16 servings).