This Dish was Once fashionable luncheon fare in Bath, England’s upper crust watering hole. The shrimp bundles were fried in butter and served with dollops of mayonnaise and a healthy glass of sulfured water. You’ll probably want to forgo the curative water, but bacon-wrapped shrimp still make an elegant appetizer. For a healthier take on this classic, these delicacies are broiled, but do try the Buttery Bacon-Wrapped Shrimp variation for an old-fashioned delight. There’s also a list of suggested dipping sauces following the recipe.(Makes 8 to 10 Appetizer Servings)
Ingredients:
20 strips bacon, cut into thirds
60 medium shrimp (35 to 40 per pound), peeled and deveined
8 to 10 metal skewers, or 15 bamboo or wooden skewers,soaked in water for 20 minutes
PROCEDURES:
1.Preheat the broiler.
2.Wrap 1 piece of bacon around a shrimp and thread it on a skewer, piercing the shrimp and the bacon in two places to hold it in place. Repeat with the remaining bacon and shrimp, placing 6 to 8 shrimp on each skewer.
3.Place the skewers on the broiler tray or a lipped baking sheet. Place under the broiler and cook for 5 minutes, turning the skewers once or twice, until the bacon is browned and crisp and the shrimp are pink and firm, about 4 minutes. (You may need to cook the shrimp in batches)
4.Remove the shrimp from the skewers, and serve hot, with your favorite dipping sauce.
