1. Chipotle Lime Bacon-Wrapped Shrimp
INGREDIENTS
• 12 large, raw, peeled and deveined shrimp
• 2 Tbsp olive oil
• Zest from 1 lime
• Juice from one lime (about 2 Tbsp)
• 1/4 teaspoon chipotle powder (or more to taste)
• 6 strips thin bacon, cut in half (12 pieces)
• Skewers (for grilling) or toothpicks (for oven)
METHOD
1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in
the lime chipotle mixture; make sure each piece is well coated.
2 Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with
another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still
pliable, about 1 1/2 minutes.
3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
4 Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are
grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier).
If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes
beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with
toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy
cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wr apped shrimp.
5 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is
pink and the bacon is crisp.
NOTE: If you do not have chipotle, you can use canned Ortega green chiles and a drop or two of liquid
smoke.
Men Love It!
I served the shrimp with:
Green Beans with Shallots and Bacon
INGREDIENTS
• 1 pound green beans, ends trimmed, strings removed (if any)
• Salt
• 2 strips bacon, cut into 1/2 inch squares
• 2-3 large shallots, chopped
• 2 teaspoons butter
• Freshly ground black pepper
METHOD
1 Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test
one, if it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin
beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. Drain and
place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can
make the beans a day ahead, store in refrigerator.)
2 Heat a large sauté pan on medium high heat. Add the bacon and cook, stirring occasionally, until lightly
browned, 2-3 minutes. Use a slotted spoon to remove the bacon from the pan to a plate.
3 Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the bacon,
until lightly browned.
4 Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir
constantly until the beans are hot and are well mixed with the shallots and bacon. Serve immediately.
*Marla Everson shared this great recipe with me.