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Summer is almost over and fall will be in the air, but I still have a hankering for shrimp. Growing up on the Gulf Coast, shrimp dishes are a commodity that you can't live without. Now that I have been transplanted to Atlanta, Ga for 20 something years there is still no place better than the Gulf for real seafood. I went to Florida this past July and ate seafood every day, and now it has been 6 weeks and I am having withdrawal... One of my favorite places to get good recipes and especially seafood ones are at All Recipes. check out the following recipe for garlic shrimp. UMM....
Now I have to put in a plug for my hand painted fish dishes. Wouldn't this recipe look great on these decorative fish plates. These would be great for a party or to give as a gift. Well happy fishing, and let me know if you try this recipe and how you like it. Check out our hand painted fish plates with our painted sauce bowls in either lobster, crab or shrimp design.
"This is a quick and easy appetizer or main dish focusing on a garlic lime marinade and thick slices of peppered bacon wrapped around green chilies and shrimp. This recipe works exceptionally well on an indoor grill."
PREP TIME 20 Min
COOK TIME 6 Min
READY IN 26 Min
Original recipe yield 10 shrimp
1/2 cup vegetable oil
1/4 tablespoon lime juice
1 clove garlic, minced
salt and pepper to taste
10 cooked medium shrimp, shelled and deveined
5 slices peppered bacon, cut in half
1 (4 ounce) can whole green chili peppers, drained, and sliced lengthwise
1 avocado - peeled, pitted and diced (optional)
1 lime, cut into wedges (optional)
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Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour.
Preheat an indoor electric grill for medium-high heat.
Remove the shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. Repeat with remaining shrimp. Cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the shrimp with diced avocado, and garnish with lime wedges to serve.