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Bacon Shrimp Roll-Ups

Guest Author - Sandy Moyer

Bacon Shrimp Roll-Ups

  • 48 large shrimp - steamed, peeled, and deveined
  • 1 clove garlic, coarsely grated
  • 1 cup chili sauce
  • 24 slices slices bacon - partially cooked

Preparation -
Toss the shrimp and garlic together in a zip top plastic bag. Add the chili sauce. Close the bag and refrigerate for at least 2-1/2 to 3 hours, turning the bag once or twice. Cut the partially fried bacon strips in half. Wrap a piece of bacon around each shrimp and secure it with a large toothpick. Arrange the roll-ups on a baking sheet in a single layer. Place in the oven, about 3 inches below the broiler. Broil until the bacon is crisp, watching carefully to prevent over-browning.


0208-minibuttons-120060 - 120x60
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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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