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Comment: To some people, leaving
the heads of the shrimp intact may seem strange, but I can assure
you it adds a lot of extra flavor to the finished dish. The slightly
sweet glaze is a perfect compliment to the shrimp and the red pepper
flakes add a nice punch. These shrimp are sure to be a hit at your
next party.
Ingredients:
- 2 pounds (16-20 count) head-on shrimp
- 1 pound bacon
- ¼cup bourbon
- ¼cup lemon juice
- ¼cup lime juice
- ½ cup orange juice
- 1¼ cups brown sugar
- 2 tbsps mustard
- ½ tsp red pepper flakes (optional)
- salt and black pepper to taste
Method:
In a small saucepan, combine bourbon, juices, sugar, mustard, pepper
flakes and a pinch of salt. Simmer over medium-low heat until reduced
by half. Pour into a glass bowl and set aside. Peel shrimp, leaving
head and tail intact. Season with salt and black pepper. Cut bacon
into 2-inch pieces and wrap around body of shrimp, securing with
a toothpick. Place on a medium-hot grill and cook 3-4 minutes on
each side or until shrimp are curled and cooked through. Brush glaze
evenly on both sides of shrimp. Cook 1 minute more and serve hot.
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