Devils on Horseback
Bacon-wrapped shrimp and a tangy mayonnaise sauce make this appetizer, which is fun to serve at Halloween.
Ingredients
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48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined
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1/4 cup dry white wine
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1 teaspoon finely shredded lemon peel
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1 to 1-1/2 teaspoons prepared garlic chili sauce
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1/2 teaspoon salt
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6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
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Wooden toothpick
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2/3 cup mayonnaise
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2 tablespoons lemon juice
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1 tablespoon prepared chili garlic sauce
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1 teaspoon salt
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2 green onion, finely chopped (both white and green parts)
Directions
1.
Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).
2.
Preheat broiler. (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).
3.
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.
4.
If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. Makes 48 shrimp (12 to 16 servings).
Nutrition information
Calories 45, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 2 g, Cholesterol 24 mg, Sodium 134 mg, Carbohydrate 0 g, Total Sugar 0 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin C 1%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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