Devils On Horseback Recipe

Directions:

1. Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish.
2. Marinate for 15 minutes.
3. Remove shrimp and drain on paper towels; discard marinade.
4. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).
5. Preheat broiler.
6. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).
7. For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.
8. If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers.
9. Serve shrimp with sauce.
10. Makes 48 shrimp (12 to 16 servings).