Prawns N Bacon Recipes

Steps:

• Soak the bamboo skewers in water, to keep from burning during grilling.
• Partially cook the bacon; cut in half, and let cool on paper towels. Wrap the bacon around the shrimp, and skewer with bamboo through the point where the bacon ends meet (to keep from unraveling). Skewer 3 to 5 shrimp per bamboo.
• Combine the BBQ sauce, oil, chipotle, lemon juice, mustard, chile flakes, black pepper and cayenne in a blender and puree. Separate the sauce in half, one for basting and one for dipping.
• Cook the bacon-wrapped shrimp on a grill over medium heat. When the shrimp begin to turn pink, begin basting with the chipotle sauce.
• Serve with the remaining sauce on the side for dipping.

Steps:

• Preheat oven to 350 degrees.
• Wrap a slice of bacon around each large prawn.
• Secure bacon by skewering each shrimp and bacon slice through with a toothpick.
• Place in baking dish or on baking tray.
• Add cayenne or horseradish (or both) to taste to the BBQ sauce (you can substitute Tabasco, if you like - the point is for the sauce to have a little kick), then brush each shrimp/bacon with BBQ sauce. (Or you can dip each one in the sauce before putting it on the tray.)
• Bake in oven for about 20-25 minutes or until bacon is thoroughly cooked through - if the bacon isn't crisping as much as you'd like, try broiling it for the last 5 minutes, being careful to check that the sauce isn't burning and so on.

Steps:

• Prepare and gather the ingredients
• Heat the oil in a large frying pan.
• Add the bacon and garlic and fry for 1 min.
• Add the prawns, mushrooms, salt and pepper (to taste) and lemon juice and cook for 2 - 3 min.
• Serve with other tapas dishes and fresh Mediterranean bread.

Steps:

• In a medium bowl, toss shrimp, garlic, rosemary, thyme, and oil. Set aside to marinate at room temperature for 30 minutes.
• Place bacon in a large skillet, and place over medium-high heat. Cook bacon, stirring occasionally, until almost all the fat is rendered, 6 to 7 minutes. Pour off and discard all but about 2 tablespoons of the bacon fat. Add the shrimp, marinade ingredients, and salt and freshly ground pepper to taste; saute, turning frequently, until the shrimp are opaque and just cooked through, about 5 minutes.
• Remove shrimp and bacon, and transfer to serving dish. Add lemon juice and stock to skillet; cook, stirring up cooked-on brown bits. Cook until liquid is reduced by half, about 2 minutes. Swirl in butter; cook, swirling skillet until butter has melted. Pour the sauce over shrimp, and serve with Lentils with Scallions and Peppers.