yields six servings
10 bacon slices
2 pounds peeled, deveined tail-on jumbo shrimp (called U-15 in chef-speak)
1/2 cup Louisiana hot sauce (not Tabasco)
3/4 cup blue cheese dressing
4 ribs celery, cut into sticks
1 lemon, cut into 6 wedges
Equipment: 30 wooden toothpicks
Preheat the oven to 400 degrees F. Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet—don’t drain the fat. Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with the hot sauce.
To serve, pour the blue cheese dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges.
courtesy of: George Stella, "Quarterback Combo," Low Carb and Lovin' It, The Food Network