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- 48 large shrimp (approximately 2 pounds - with shells), shelled and deveined
- 1/4 cup dry white wine
- 1 teaspoon finely shredded lemon peel
- 1 - 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)
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).
- Servings Per Recipe 12,
- cal. (kcal) 45,
- Fat, total (g) 3,
- chol. (mg) 24,
- sat. fat (g) 1,
- Polyunsaturated fat (g) 2,
- pro. (g) 3,
- vit. A (IU) 49,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 134,
- Potassium (mg) 34,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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