Sun Sentinel Palm Beach Edition
Bacon-shrimp kebabs
Prep: 35 minutes
Marinate: 1 hour
Cook: 4-8 minutes
Makes: 4 servings The acidity of the white wine and orange juice will “cook” the shrimp — just like ceviche — if the shrimp marinates too long, so let them rest for no more than 2 hours. The bacon’s smokiness echoes in the comeback sauce, enhancing the shrimp’s citrusy flavor. Zest the orange before juicing it.
1⁄2 cup olive oil
1⁄2 cup dry white wine (an oaky chardonnay would be a good choice) or vermouth
Zest and juice of 1 large navel orange
6 green onions, white and green parts, thinly sliced
3 cloves garlic, smashed, peeled
1 teaspoon each: ground cumin, coarse salt, freshly ground pepper
1 1⁄2 pounds (size 21-25) shrimp
1 pound smoked bacon
Comeback sauce, see recipe
1. Combine olive oil, wine, orange zest and juice, green onions, garlic, cumin, salt and pepper in a gallon zip-close bag. Add the shrimp, seal the top and knead briefly to make sure all shrimp contact the marinade. Refrigerate, 1 to 2 hours, turning once.
2. At cooking time, remove shrimp from the marinade and pat excess marinade away with paper towels. Discard the marinade.
3. Cut the bacon crosswise into half-length pieces. Wrap a shrimp with a half strip of bacon;
then skewer them, making sure to pierce both ends of the bacon. Continue with remaining shrimp and bacon. You may have bacon left over.
4. Cook over a hot fire until bacon is crisp and shrimp is pink, 2 to 4 minutes per side. Serve with comeback sauce and herbed rice.
Nutrition information per serving: 416 calories, 23 g fat, 6 g saturated fat, 315 mg cholesterol, 3 g carbohydrates, 1 g sugar, 48 g protein, 966 mg sodium, 1 g fiber
Comeback sauce
In a medium bowl, combine ¾ cup each mayonnaise and ketchup, ¼ cup Sriracha or your favorite hot sauce, 2 tablespoons minced green onion, 1 tablespoon each lemon juice and Worcestershire sauce, 1 teaspoon each dry mustard and smoked paprika, 1 tablespoon minced garlic, ½ teaspoon each black pepper and salt. If the sauce is too thick, thin it with a little olive oil.