Bacon Wrapped BBQ Shrimp

BBQ Shrimp

If you make your own BBQ sauce, please use it! If not, use your favorite store-bought brand and doctor it to the way you like it. Sometimes just combining equal parts honey and BBQ sauce is really tasty. My homemede BBQ recipe can be found here.

Heavy, thick skewers
8 pieces of thick cut bacon, cut in thirds
24 prawns – peeled and deveined.
1 c. BBQ sauce

Fresh chopped cilantro

1. Soak the skewers for at least 30 minutes
2. Preheat oven to 375 degrees
3. Line a baking sheet with parchment paper
4. Place a wire rack on the bakingg sheet and lay out the bacon. Bake for about 20 minutes in the center of the oven. You want the bacon to be about ⅔ done and not crispy. Remove and set aside on a paper towel. Drain and save the bacon grease for other uses. Let cool for about 10 minutes.
5. Wrap each shrimp with a piece of bacon, securing it with the skewer through the fat part of the shrimp. Set back on the rack.
6. Brush the shrimp and bacon with the BBQ sauce.
7. Bake at 375 for about 10 minutes. Brush with more BBQ every 5 minutes.
8. The shrimp will cool rather quickly. If the bacon isn’t done enough for you, place it under the broiler, door open, for 15-30 seconds.

9.  Garnish with cilantro. Serve with rice and sautéed vegetables.

Cold Seafood Salad

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There are times when salad is good, and there are times when it is fan-freaking-tastic.  This salad is of the second sort, at least I think so; my husband, on the other hand, thinks calamari is “squishy” so he does not enjoy it.  In fact, he doesn’t like any kind of squishy food:  marshmallow or Fluff, its first cousin, commercial whipped cream, meringue, crawfish, you know, things that go squish, but delving into that topic any further requires another sort of professional…but I digress.

And it’s fairly simple to make.  No, its very simple to make.  Make your court bouillon, which means “short stock” and is pronounced “coor-boo/yoh~” (for an audio of the pronunciation: http://www.howdoyousaythatword.com/word/court-bouillon/) clean your seafood and construct your salad greens.  Voila!  More French words and better yet, a nice entree or side dish.

**See the usual disclaimer below.  Adapted from Foodnetwork.com/guy fieri chilled Italian seafood salad.

Seafood:
1 pound calamari tentacles and tubes, cleaned and cut into 1-inch rings, soaked in
2 cups buttermilk for at least 1 hour, refrigerated and covered

2 pounds shrimp, 21-25s, peeled & deveined (retain the shells for making seafood stock later)

2 lbs. littleneck clams, cleaned

Court Bouillon:
2 celery ribs, cut into 1/2-inch pieces
1 medium carrot, unpeeled and cut into 1/2-inch pieces
1 onion, skin on, halved and quartered (cut off stem)
4 sprigs fresh parsley
4 sprigs fresh lemon thyme
2 bay leaves
1 dried red chile
1 lemon, thinly sliced
1/2 teaspoon black peppercorns
1 pound U21/25 tail-on shrimp, peeled and deveined
2 pounds littleneck clams, scrubbed, beards removed
1 1/2 cups halved and thinly sliced tomato
Kosher salt and freshly cracked black pepper

Fennel-Arugula Salad:
8 ounces lightly packed Israeli arugula, washed and trimmed
1 small fennel bulb, trimmed, fronds reserved and sliced thin
Kosher salt and freshly cracked black pepper
1 heriloom tomato, seeded and finely diced
2 scallions, sliced on the bias
1 lemon, cut into wedges

Venetian Vinaigrette:
3 tablespoons white wine vinegar
2 large cloves garlic, minced
Juice and zest of 1 lemon
1 cup canola oil
1/2 teaspoon sugar
1/4 cup fresh parsley leaves
2 tablespoons fresh cilantro leaves
1 tablespoon roughly chopped fresh oregano leaves
2 scallions, roughly chopped
Kosher salt and freshly cracked black pepper

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**Disclaimer:  I consider all recipes “advisory opinions”.  Some times the adivce is good and you learn the good; sometimes the adivce is bad and you learn from that too.  Until I grow a new fruit that this earth has never seen, theres a good chance that all of my recipes began somewhere else.  And even if it didn’t, I’m sure you can find one so similar that it will be hard to tell which is the chicken and which is the egg.  Nonetheless, I will always give credit to the first source I began working from, and I will always us the phrase “adapted from….[credit inserted here].  I generally make a recipe 3 or 4 times to tweak it to the way the I like it.  I expect you to do the same.  Food is sustinance, sustinance is necessary for life.  Enjoy yours the way you like, and I’ll supply a few ideas.