Chili Bacon Wrapped Shrimp

"These Bacon Wrapped Shrimp make a tasty and easy appetizer that is sure to please a crowd. You can also make this sweet chili shrimp for dinner and it's always a hit. It comes together quickly when you do some preparation ahead of time, so it works wonders for a busy weeknight. These shrimp are great over rice. I love the flavors of this Coconut Ginger Rice. The coconut is delicious with the chili sauce!"

"Pre-cook bacon on one side on baking sheet at 325 degrees for 5 minutes, then drain on paper towels (no need to pre-cook prosciutto). Wrap each shrimp with half slice of bacon or prosciutto by working from head to tail. Secure in place with picks or skewers. Generously coat each shrimp with chili sauce. Grill on high for 3 minutes per side until shrimp is pink and curled, and bacon is crisp. Re-coat shrimp as desired with sauce and serve with lemon wedges."

Large peeled and deveined shrimp are wrapped in half slices of thin-cut bacon or prosciutto and secured with soaked toothpicks or skewers. Shrimp are generously coated with sweet or hot chili sauce before grilling and can be re-coated after cooking. Pre-cook bacon briefly on a baking sheet or skip pre-cooking for prosciutto. Grill on high three minutes per side until shrimp are pink, curled, and bacon is crisp. Optional oven baking at 425°F for 10–14 minutes, turning once, and wrapping in foil preserves juices for transport. Serve with lemon wedges and pair with coconut ginger rice or flavor variations.

Read at Alternative Medicine Magazine