Shrimp Bacon Bites-Edited

[Roxy]

Shrimp Bacon Bites:

 

 

Adjust amounts to how many people you are feeding. Frozen bacon is much easier to cut. Freeze the bacon and cut the bacon up crosswise when bacon is frozen. Cut the bacon in slices according to how big the shrimp are. You want the bacon to go totally around the top part of the shrimp. Put the cut up bacon slices in a plastic bag and refrigerate to thaw till needed.

 

2 lbs. fresh shrimp

garlic, slivered-4 bunches-not individual cloves

2 glass jars of Homemade Chili Sauce-I know that Albertson's sells this-other stores may too

2 pkgs. bacon

2 pkgs. Malibu Seasoning or Shrimp Seasoning-Albertson's-other stores may too-I like the Malibu Seasoning a little better

 

 

Many hours before you need the appetizer, put the shrimp in a large bowl, sprinkle 2 pkgs. of Malibu Seasoning or Shrimp Seasoning over the shrimp, add slivered garlic; pour the 2 jars of homemade chili sauce over the shrimp; stir shrimp mixture gently to combine; refrigerate in a covered container.

 

 

Next- Put the cut-up bacon in a skillet and cook bacon just until the bacon is LIMP..DON'T COOK THE BACON THOUROUGHLY. Drain grease, put a paper towel on a plate and put the bacon on the plate; pat bacon with a paper towel.

 

Next-Take the shrimp mixture out of the refrigerator and wrap each shrimp with one piece of cut up bacon and secure shrimp with a toothpick. Pour the left over chili sauce mixture over the bacon shrimp and refrigerate it in a covered container for several hours..the longer the shrimp mixture marinates in the refrigerator, the better it is.

 

A few minutes before you need the shrimp bacon appetizer, set oven to broil and put the bacon shrimp on the bottom of broiling pan-take the grid thing off-use the bottom of the broiling pan- and broil the bacon shrimp mixture-2 to 3 inches from heat until the bacon is done the way you like it.

 

***Or you can bake this at 550 degrees for less than 10 minutes. Just keep an eye on it..you don't want the shrimp to get tough.