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Bacon-Wrapped Ginger Shrimp with Spicy Thai Cocktail Sauce

Source of Recipe


Kathy Casey






List of Ingredients



• -- Seasoning Rub --
  
• 2 Tbsp minced fresh cilantro
  
• 1 Tbsp minced garlic
  
• 1 Tbsp minced fresh ginger root
  
• 2 Tbsp minced fresh lemongrass
  
• 1-1/2 tsp minced lime zest
  
• 1 Tbsp fresh lime juice
  
• 1 Tbsp peanut oil or other mild vegetable oil
  
• 1/2 tsp crushed red chili flakes
  
• 1 to 1-1/2 tsp salt
  
• .
  
• 1 lb. peeled, deveined large (16 to 20) raw shrimp
  
• 10 slices bacon, cut in half crosswise
  
• 20 (6-inch) bamboo skewers, soaked in water for 2 hours
  
• Spicy Thai Cocktail Sauce (recipe follows)
  






Instructions



1. Combine cilantro, garlic, ginger, lemongrass, lime zest and juice, oil, chili flakes and salt in a blender or mini-processor. Process to form a paste.
   
   
2. Remove tail-section shells from shrimp, if necessary. In a bowl, mix the rub with the shrimp to coat shrimp thoroughly.
   
   
3. Leaving on as much rub as will stay, wrap a shrimp in a spiral with a half-strip bacon, beginning at the head end of the shrimp and ending at the tail. All or almost all the shrimp should be covered by bacon. Secure the bacon snugly with a bamboo skewer as follows: Thread the skewer first through the bacon at tail end of shrimp, then into the shrimp body near the tail; then push the skewer out near the head end of the shrimp and through the remaining bacon end. Repeat with remaining shrimp.
   
   
4. Lay shrimp out, spaced apart, on an ungreased, rimmed baking sheet. (Shrimp can be prepared to this point up to a day in advance. Wrap securely and store refrigerated.)
   
   
5. When ready to cook and serve shrimp, preheat oven to 450 degrees (F). Bake shrimp 12 to 15 minutes, or until bacon is just done to your liking (the shrimp will be done). Serve with Spicy Thai Cocktail Sauce.
   
   Makes 6 to 8 cocktail appetizer servings.
   
   SPICY THAI COCKTAIL SAUCE: Combine 1/2 cup tomato-based chili sauce, 1/4 cup Thai sweet chili sauce (such as Mae Ploy), 1-1/2 teaspoons fresh lime juice, and 3/4 teaspoon minced lime zest. Mix all ingredients well. Store refrigerated. Can be made up to 3 days in advance. (Makes 3/4 cup.)