Devils on Horseback or Bacon-Wrapped Shrimp with a Chili-Garlic Remoulade
Bacon-wrapped shrimp and a tangy mayonnaise sauce make this appetizer, which is fun to serve at Halloween.
- For the Remoulade:
- 48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined
- 1/4 cup dry white wine
- 1 teaspoon finely shredded lemon peel
- 1 to 1-1/2 teaspoons prepared garlic chili sauce
- 1/2 teaspoon salt
- 6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
- Wooden toothpick
- 2/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon prepared chili garlic sauce
- 1 teaspoon salt
- 2 green onion, finely chopped (both white and green parts)
Preparation time 30mins
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).
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). 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.If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce.
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