Recipe: Baja Bacon Shrimp with Lime Sauce
This recipe adapts easily for one, a dinner for two, or appetizers for a party.
Yield: 16 shrimp
1 pound fresh or frozen (defrosted) uncooked wild blue shrimp, Colossal 15-16 count, peeled, deveined, tail-on.
3/4 cup Tempura Batter mix
⅓ cup Potlatch Seasoning seafood spice rub (or your favorite)
1 pound thin sliced bacon, cut strips in half with scissors
1 cup ‘Annie’s Naturals’ Baja Lime Marinade
Rinse and pat dry shrimp on paper towels.(Their color is gray-blue but it doesn’t stay that way after cooking.) Whisk together Tempura Batter mix and Seafood spice rub in a shallow bowl. Press each side of the shrimp into mixture to lightly flour (discard leftover mixture.)
Stretch and wrap bacon half around each shrimp, tuck bacon end under shrimp. Refrigerate until ready to cook.
Grill: preheat a gas grill or prepare charcoal fire. Place bacon wrapped shrimp on grill, medium heat and watch for flare-ups. Turn with prongs, 4 minutes each side.
Oven: place bacon wrapped shrimp on wire rack on foiled baking sheet to catch bacon fat drippings. Broil on low; turn with prongs, 4 minutes each side.
Stove top: lightly coat frying pan with Avocado oil* medium heat, place bacon wrapped shrimp in frying pan. Turn with prongs, 4 minutes each side.
Shrimp will turn light and pink and bacon will crisp.
Serve immediately with ‘Annie’s Naturals’ Baja Lime Marinade for a dipping sauce and lime wedges.
*Use Avocado Oil for stove top grilling. Avocado oil is best for high heat applications, like frying, sautéing, and it doesn’t impose its flavor on seasonings.
3-4 frozen shrimp per person.
2 strips bacon cut in half with scissors.
½ cup Tempura Batter mix
2 tablespoons Seafood spice rub
2 tablespoons ‘Annie’s Naturals’ Baja Lime Marinade
Follow Preparation: steps listed above.