Wrapped Shrimp

Name: Wrapped Shrimp
Yield: 12
Ingredients: 12 extra large raw shrimp (about 1/2 lb.); 2 TB. olive oil; 2 TB. lemon juice; 1 TB. minced fresh dill, or 1 tsp. dried dillweed; [AU, if I’m not mistaken: Dried, dill leaves are sold as dill weed ]; 6 slices thin-sliced bacon

From: The Complete Idiot's Guide to Cooking Basics

Servings: 12

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Ronnie's Notes

These are glamorous and beautiful. Use fancy toothpicks to skewer them.

Tips: Kitchen Clue Most fish markets will shell and devein shrimp for you if you call ahead. That phone call saves you lots of time.

Difficulty: Easy

Ingredients

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Scale Recipe

12 extra large raw shrimp (about 1/2 lb.)
2 TB. olive oil
2 TB. lemon juice
1 TB. minced fresh dill, or 1 tsp. dried dillweed
[AU, if I’m not mistaken: Dried, dill leaves are sold as dill weed ]
6 slices thin-sliced bacon

Instructions

6 steps•0 completed

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Preheat the broiler or grill.

Shell and devein the shrimp as described in Chapter 13, “A Compendium of the Top 100+ Cooking Terms.” Rinse the shrimp and dry them with paper towels.

Mix the olive oil, lemon juice, and dill in a nonreactive dish.

Add the shrimp and coat them well with the liquid.

Let the shrimp marinate for .

Cut each piece of bacon in half to make two shorter strips, and wrap each shrimp with a piece of bacon.

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