Jans Bacon Wrapped Shrimp With Tomato Jam Recipes

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

Steps:

• Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
• When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
• Heat a charcoal or gas grill to high for direct grilling.
• Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
• Remove the shrimp from the skewers and top with the warm vinaigrette.

Steps:

• Tomatillo Salsa:.
• For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
• Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
• Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
• Cover and refrigerate while you prepare everything else.
• Tomato Vinaigrette:.
• Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
• Pour in the oil and puree again until emulsified and slightly thickened.
• Refrigerate.
• Shrimp:.
• Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
• Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
• Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
• To Serve:.
• Spoon a mound of the tomatillo salsa on each plate.
• Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
• Garnish with the green onion and cilantro leaves.

Steps:

• Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 minutes.
• Microwave bacon for 1 minute on high.
• Cut slices in half crosswise (for a total of 24 pieces) and let cool.
• Heat broiler.
• Coat a large broiler pan with nonstick cooking spray.
• Remove shrimp from marinade, reserving marinade.
• Put one piece of bacon on work surface.
• Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp.
• Roll bacon up tightly to enclose filling, securing with toothpick.
• Repeat using all bacon, shrimp and jalapenos.
• Stir together mayonnaise, chili sauce, pickle relish red pepper and 1 T water in small bowl.
• Place shrimp rolls on prepared pan.
• Brush with reserved marinade.
• Broil 3 minutes.
• Turn, brush with marinade and broil 2 minutes more.
• Serve with sauce for dipping.

Steps:

• Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
• Preheat the oven to 450 degrees F (230 degrees C).
• Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
• Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.