Bacon Wrapped Shrimp Teriyaki Food

BACON WRAPPED SHRIMP TERIYAKI

Steps:

• 1. Peel and devein shrimp.
• 2. Cut bacon slices in half and wrap around the shrimp, securing with a wooden toothpick.
• 3. Place in a dish and pour teriyaki sauce over.
• 4. Cover and refrigerate for several hours, tossing once or twice.
• 5. Preheat oven to 400 degrees.
• 6. Drain shrimp well and place on a baking sheet.
• 7. Bake for 20 - 30 minutes, turning once, until bacon is crisp.

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

BARBECUE MARINATED BACON WRAPPED SHRIMP

Steps:

• In small bowl stir together lemon juice, teriyaki marinade, white pepper, cayenne pepper, and salt.
• Place shrimp in plastic bag set in shallow pan.
• Pour lemon juice mixture over shrimp.
• Seal bag and marinate in refrigerator for 1 hour.
• Preheat grill.
• Cut bacon slices into thirds.
• In a skillet cook bacon, 1/4 at a time.
• Just 3 to 5 min.
• or until bacon starts to brown on edges, turning once.
• Drain on paper towels.
• Drain shrimp.
• Discard marinade.
• Wrap each shrimp with a piece of bacon.
• Thread bacon-wrapped shrimp on 8 small metal skewers.
• Grill on the rack of an uncovered grill directly over medium hot coals for 8-10min.
• or until shrimp turns opaque, turning once.

BACON WRAPPED SHRIMP

Steps:

• Place bacon on plate; cover with paper towel. Microwave on High 1 minutes; pat dry with additional paper towel.
• Wrap one shirmp and one pepper strip in each piece of bacon; secure with wooden pick.
• Place in a 11 x 7 inch baking dish. Repeat with remaining bacon, shrimp, and bell pepper.
• In a small bowl, combine the teriyaki, chili and hoisin sauces with 2 Tablespoons water; pour over shrimp.
• Cover and refrigerate 2 hours, turning once. Uncover and microwave on High 3 - 4 minutes, until shrimp are cooked through. Let stand 5 minutes before serving.