1 pound (16 to 20) very large shrimp
Boiling salted water
About ½ pound thinly sliced bacon
1 clove garlic, minced or mashed
½ cup tomato-based chili sauce
Starting several hours before you plan to serve these, cook the shrimp in the boiling salted water until they turn pink, about 3 minutes. Drain and cool enough to shell and devein them. Also broil the bacon slices on one side only (they should not be crisp); drain bacon, then cut each slice in half crosswise. Blend the garlic with the chili sauce. Dip each shrimp into the sauce t coat all over, wrap in a half-slice of bacon, and secure with a toothpick. When all are prepared, cover and refrigerate until you are ready to broil and serve them.
Arrange the appetizers on a rack in a broiler pan and broil until they are heated through the bacon is crisp, turning to brown and crisp both sides. Serve hot. Make 16 to 20 appetizers.
Boiling salted water
About ½ pound thinly sliced bacon
1 clove garlic, minced or mashed
½ cup tomato-based chili sauce
Starting several hours before you plan to serve these, cook the shrimp in the boiling salted water until they turn pink, about 3 minutes. Drain and cool enough to shell and devein them. Also broil the bacon slices on one side only (they should not be crisp); drain bacon, then cut each slice in half crosswise. Blend the garlic with the chili sauce. Dip each shrimp into the sauce t coat all over, wrap in a half-slice of bacon, and secure with a toothpick. When all are prepared, cover and refrigerate until you are ready to broil and serve them.
Arrange the appetizers on a rack in a broiler pan and broil until they are heated through the bacon is crisp, turning to brown and crisp both sides. Serve hot. Make 16 to 20 appetizers.
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