Bacon-Wrapped Shrimp

I saw a recipe for bacon-wrapped shrimp on the same day I spotted a Schnucks promotion for  seafood. I love shrimp, and I love bacon, so this was a good reason for me to put on my pants and venture out into the 106-degree heat index.

The picture shows the result. You can click on it to make it larger and to whet your appetite.

I don’t follow directions well

You can read the website’s ingredients and directions here.

Like I said, I take liberties with what people tell me to do. Where the recipe called for maple syrup, I substituted honey. I don’t particularly like maple syrup, and I thought the honey might stick better when I basted it on the shrimp and bacon.

I usually buy a thick bacon at Sam’s, and I’ve learned that it works best when I leave it in my convection toaster oven for 14 minutes at 400 degrees. I poured off the excess grease at about the half-way mark, and I increased the broiler time by two minutes to make the bacon a little crispier.

Finally, I didn’t have any off-the-shelf chili powder, so I reached for Wife Lila’s favorite, Chimayo Chile Bros Hatch Medium. It added enough heat that it was interesting, but not so much it overpowered the main ingredients.

I ate half the 20 medium-sized shrimp for supper, and polished the rest off for brunch. It was good enough that I’m going to make some more in the next couple of days.

4 Replies to “Bacon-Wrapped Shrimp”

  1. That powder in the jar is actually Chimayo Chili. I think I needed a jar to put some in for you, and all I had was the empty Hatch chili jar. Hatch is flakes. Chimayo is powder.

    1. I’m pretty sure it’s labeled correctly. I think it was sent here to me in MO, and I cut the label off the package and taped it to the jar.

      I just checked my email: it was shipped to Cape by USPS on Jan. 17, 2018.

      Chimayo Chili Powder $21.58
      Hatch Red Chili Powder $9.82

      There’s always a chance I got them mixed up, but I tried to be careful. Anyway, it was good. I had forgotten it was worth more than its weight in gold, though.

      Anyway, if anybody wants to try it, here’s the link.

  2. Ken, this looks so delicious. Your photo of it,makes me want to cook up some. Thanks for posting. Hope your summer is a good one.

    Lisa Boswell

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