Bacon-Wrapped Buffalo Shrimp Cocktail

[Roxy]

Bacon-Wrapped Buffalo Shrimp Cocktail:

 

10 Bacon Slices

1 or 2 Pkgs. Shirmp Seasoning-Opt.

2 lbs. Fresh Jumbo Shimp

1/2 Cup Louisiana Hot Sauce-(Not Tabasco)

3/4 Cup Bleu Cheese Dressig or Ranch Dressing

4 Ribs Celery, Cut Into Sticks

1 Lemon, Cut Into 6 Wedges

30 Wooden Toothpicks

 

Preheat the oven to 400 degrees.

 

Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet—don’t drain the fat.

 

Wash shrimp in cold water and pat dry with a paper towel.

 

Sprinkle Shrimp Seasoning over shrimp; coat well.

 

Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with Lousiana Hot Sauce.

 

To serve, pour the Bleu Cheese Dressing or Ranch Dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges.