917. CHILE-TEQUILA MARINATED SHRIMP in PEPPERED BACON

serves 2


3 cloves garlic, minced
1 large jalapeno chile (or 2 small), seeded and minced
1/2 teaspoon ground ginger
1/2 teaspoon coarse ground black pepper
1/2 cup tequila
1/3 cup olive oil
10 raw jumbo shrimp, with tails left on, peeled and deveined
2 tablespoons lemon juice
5 slices thick peppered smoked bacon, halved crosswise

In a sealable plastic bag or non-reactive bowl, combine garlic, chile, ginger, pepper, tequila and olive oil. Add shrimp and toss to coat well. Seal tightly and refrigerate 2-3 hours. Add lemon juice, re-seal and refrigerate 30-45 minutes.

Place bacon pieces in a large cold skillet; cook slowly until opaque but not browned and crispy. Remove and drain on paper towels.

Preheat broiler. Wrap each shrimp with one piece of bacon; secure with toothpicks. Broil about 3 minutes per side and serve hot.


courtesy of: Carol Stevens, Shaboom's Kitchen