Bacon-wrapped Shrimp Appetizer

12 jumbo shrimp, shelled, leave tail on and devein
12 fresh or canned pineapple chunks (optional)
6 slices center-cut bacon, cut in 1/2 crosswise
One green onion, sliced thin for garnish
Creole seasoning (optional)
12 wooden toothpicks, soak in water for at least 15 minutes prior to assembling shrimp

You can either cook these delicious treats in a skillet on top of the stove or in a hot oven. If stove top: heat a nonstick skillet over medium-high heat. Holding a shrimp, place a chunk of pineapple (if you choose to add pineapple to the recipe) in the curve of the shrimp and then carefully wrap the half slice of raw bacon around the shrimp and pineapple and secure at an angle with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm. OR heat oven to 400 degrees. Precook bacon for about 5-10 minutes, just until it starts to cook. Wrap shrimp just the same, sprinkle with a little creole seasoning (optional) and place on a jelly roll pan. (You can line with foil or parchment for easy cleaning.)

This recipe is extra yummy using just bacon and shrimp. The pineapple and/or additional Creole seasoning is simply personal preference. The flavor in good Applewood or maple or just smoked bacon is really all the seasoning you need to make this yummy.

This chart shows the "count" or size of a shrimp as they are described in recipes....
Shrimp Size - Count (per pound) with head off (fresh or frozen)
Extra Colossal - under 10
Colossal - under 10/15
Extra Jumbo - 16/20
Jumbo - 21/25
Extra Large - 26/30
Large - 31/35
Medium Large - 36/40
Medium - 41/50
Small - 51/60
Extra Small - 61/70

This recipe is shared December 19-23, 2016
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com