Recipe

Devils On Horseback Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 2 months ago This is hot and neat looking for a Halloween party or anytime. Prep:30m Cook:10m Servings:16	Mystic_rive
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Fans

kimmer

lanacountr

kaycee

Ingredients

48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined

1/4 cup dry white wine

1 teaspoon finely shredded lemon peel

1 to 1-1/2 teaspoons prepared garlic chili sauce

1/2 teaspoon salt

6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling

Wooden toothpick

2/3 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon prepared chili garlic sauce

1 teaspoon salt

2 green onion, finely chopped (both white and green parts)

Directions

Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish.

Marinate for 15 minutes.

Remove shrimp and drain on paper towels; discard marinade.

Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).

Preheat broiler.

(Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).

For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.

If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers.

Serve shrimp with sauce.

Makes 48 shrimp (12 to 16 servings).

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