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Grilled Shrimp and Bacon with Spicy Humm
Source of Recipe
Jo Gainey
Recipe Introduction
2 servings
The hummus is so good you'll be happy to have extra. Use any left over as a
dip for vegetables.
List of Ingredients
12 large shelled, deveined shrimp (21 to 30 per lb.)
1/2 teaspoon paprika
Salt and pepper
6 slices smoked bacon (about 1/2 lb.)
Spicy Hummus
1 can (8 oz.) garbanzos, drained
1/2 cup fresh cilantro, lightly packed
1/2 cup plain Yogurt
1/3 cup chopped green onions
1/4 cup lime juice
1/2 Anaheim pepper, stemmed and seeded
Salt
Recipe
Place shrimp in a bowl and toss with paprika and salt and pepper to taste.
Slice bacon strips in half, crosswise, to make 12 pieces. In a wide frying
pan over medium-high heat, cook bacon until some fat drains out but it is
still slightly limp (2 to 3 minutes). Transfer to towels, drain, and let
cool slightly. Discard fat from pan.
Tightly wrap a piece of cooled bacon around each shrimp. Push a slender
skewer through the bacon and shrimp just above the shrimp tail and out
through the bacon at the fat end of the shrimp. Repeat until you have two
skewers per person. If assembled ahead, cover and chill up until the next
day.
For hummus, drain garbanzos and whirl until smooth in a food processor or
blender with cilantro, yogurt, green onions, lime juice, and jalapeño. Add
salt to taste. Set aside.
Lay shrimp on a grill 4 to 6 inches above a solid bed of medium-hot coals
(you can hold your hand at grill level for only 3 to 4 seconds) or over
medium-high heat on a gas grill. Turn frequently to brown evenly; cook until
shrimp are opaque in center (cut to test), about 5 minutes. Serve with
hummus.
© recipe copyright rjgainey
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