This is my own creation, done when I had quite a few jumbo shrimp left from a larger package. These will really "tweak" your tongue! *LOL*
Serves: 2
Prep.Time: 30 minutes

Heat Scale = Mild

3 cloves garlic -- minced
1 large jalapeno chile (or 2 small) -- seeded and minced
1/2 teaspoon ground ginger
1/2 teaspoon coarse ground black pepper
1/2 cup tequila
1/3 cup olive oil
10 raw jumbo shrimp, with tails left on -- peeled and deveined
2 tablespoons lemon juice
5 slices thick peppered smoked bacon -- halved crosswise

In a sealable plastic bag or non-reactive bowl, combine garlic, chile, ginger, pepper, tequila and olive oil. Add shrimp and toss to coat well. Seal tightly and refrigerate 2-3 hours. Add lemon juice, re-seal and refrigerate 30-45 minutes.

Place bacon pieces in a large cold skillet; cook slowly until opaque but not browned and crispy. Remove and drain on paper towels.

Preheat broiler. Wrap each shrimp with one piece of bacon; secure with toothpicks. Broil about 3 minutes per side and serve hot.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved