Bacon Wrapped Shrimp

30 – 18 /20 count shrimp – peeled and deveined
15 strips bacon – partially cooked and cut into half
Wood skewers – soaked in water

For Remoulade Sauce:
Remoulade Sauce:
1 cup mayonnaise
2 tablespoons minced sour gherkins
2 tablespoons minced red onion
1 tablespoon minced capers
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons fresh lemon juice
¼ teaspoon Tabasco sauce
¼ teaspoon Old Bay seasoning
Pinch of freshly ground black pepper

Wrap the shrimp with a bacon strip and thread onto prepared skewers. Place the skewers on a wire rack set into a foil lined bacon pan.

Broil the shrimp 1 – 2 minutes on the first side and then turn and broil until the bacon gets crisp and the shrimp is cooked through, about 1 – 2 minutes. Remove from the broiler and place on a tray with a small bowl of the Remoulade Sauce in the center for dipping.

For Remoulade Sauce:

In a small bowl, whisk together the mayonnaise, gherkins, onion, capers, parsley, lemon juice, Tabasco, Old Bay seasoning, and pepper until well combined. Cover and refrigerate until serving or for up to 3 days.


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