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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 30 |
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Grill up these bacon-wrapped hors dâoeuvres and watch them disappear! They taste just as scrumptious as they look, and the reserved sauce is wonderful for dipping. âDebbie Taylor, White Bluff, Tennessee Ingredients:
1 pound bacon strips |
1-1/4 cups honey dijon salad dressing |
4 teaspoons prepared horseradish |
1 garlic clove, minced |
1 pound uncooked large shrimp, peeled and deveined |
Directions:
1. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
2. In a small bowl, combine the salad dressing, horseradish and garlic; set aside 3/4 cup. Brush remaining mixture over both sides of shrimp. Wrap a piece of bacon around each shrimp; thread onto four metal or soaked wooden skewers.
3. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with reserved sauce. Yield: 2-1/2 dozen (3/4 cup sauce).
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