Bacon Wrapped Shrimp

Shrimp is a favorite in our house. It doesn't matter how I prepare it, it never lasts long. This appetizer was gone almost as quickly as it came out of the oven.

The recipe came from Family Circle's November issue. It makes 24 pieces, so adjust accordingly for your crowd.

For shrimp skewers:
24 medium sized shrimp (if you buy smaller just put 2 shrimp in each bacon)
1/3 c prepared balsamic vinaigrette
12 slices bacon
24 pickled jalapeno slices
24 wood toothpicks (soak in water for 15 minutes to prevent sticks from burning)

For dipping sauce:
1/2 c mayonnaise
1 T chili sauce
1 T sweet pickle relish
1 T minced sweet red pepper

Directions:

Place shrimp and vinaigrette in large resealable bag; refrigerate for 15 minutes.

Microwave bacon on high for 1 minute. Cut slices in half crosswise (this makes 24 pieces) and let cool.

Heat broiler. Coat large broiler pan with nonstick cooking spray.

Remove shrimp from marinade, reserving marinade. Place one piece of bacon on work surface. Place shrimp at one end, tuck jalapeno slice into curl of shrimp. Roll bacon tightly to enclose and secure with a toothpick. Do this for all bacon & shrimp. Place on prepared pan and brush with reserved marinade. Broil 3 minutes. Turn, brush with marinade and broil 2 minutes more.

For sauce: stir together mayonnaise, chili sauce, pickle relish, red pepper and 1 T water in a small bowl. Serve with shrimp for dipping.

Notes:

I didn't use the jalapenos. And I bought small shrimp because they were on sale. I tucked 2 shrimp into each piece of bacon.

I didn't turn the shrimp during the broiling. They were still tasty.

I wrapped the shrimp ahead of time and refrigerated them until I was ready to broil. Just place on a plate and cover with plastic wrap. Don't forget to save the marinade!