Directions:
- For the Béarnaise sauce:
- Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl.
- Cover and let stand at room temperature to blend the flavors, at least 1 hour.
- Wrap a bacon strip around each shrimp, securing the bacon with a toothpick.
- Prepare barbecue (medium-high heat).
- Brush grill rack lightly with oil.
- Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minutes.
- Remove toothpicks and serve immediately with the sauce.
- Makes 16 appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.37 Kcal (663 kJ) | ||
| Calories from fat | 125.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Cholesterol | 21.99mg | 7% | |
| Sodium | 330.81mg | 14% | |
| Potassium | 49.33mg | 1% | |
| Total Carbs | 5.15g | 2% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 409.77 Kcal (1716 kJ) | ||
| Calories from fat | 325.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.21g | 22% | |
|---|---|---|---|
| Cholesterol | 56.89mg | 7% | |
| Sodium | 855.9mg | 14% | |
| Potassium | 127.64mg | 1% | |
| Total Carbs | 13.33g | 2% | |
| Sugars | 0.49g | 1% | |
| Dietary Fiber | 0.52g | 1% | |
| Protein | 8.54g | 7% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.6mg | 1% | |
| Calcium | 20.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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