yields 4 first-course servings
16 large tiger shrimp (about 1 pound), shelled, deveined and slit length-wise
1 tablespoon lime juice
2 teaspoons hot chili oil
16 thin slices pineapple, each 1 inch by 2 inch
8 strips thickly cut smoked bacon, halved crosswise
Soak 16 6-inch bamboo skewers in water to cover for 30 minutes. Meanwhile, preheat broiler, or prepare a grill. Toss the shrimp, lime juice and chili oil and allow to sit for 5 minutes. Take a shrimp and place a piece of pineapple in the slit. Wrap a piece of bacon around it and secure with a skewer. Repeat with all the shrimp. Broil or grill, turning once, until bacon is crispy and shrimp are cooked through, 2 to 3 minutes per side. Serve.
bacon recipe courtesy of: Molly O'Neill, "The Pineapple Parable," The New York Times, March 15, 1998