Best 5 Bacon Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina Recipes

BACON-WRAPPED SHRIMP WITH CHUNKY TOMATILLO SALSA AND TOMATO VINA

Steps:

• Tomatillo Salsa:.
• For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
• Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
• Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
• Cover and refrigerate while you prepare everything else.
• Tomato Vinaigrette:.
• Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
• Pour in the oil and puree again until emulsified and slightly thickened.
• Refrigerate.
• Shrimp:.
• Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
• Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
• Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
• To Serve:.
• Spoon a mound of the tomatillo salsa on each plate.
• Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
• Garnish with the green onion and cilantro leaves.

GRILLED SHRIMP WITH BACON, TOMATO AND SCALLION VINAIGRETTE

Steps:

• Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
• When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
• Heat a charcoal or gas grill to high for direct grilling.
• Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
• Remove the shrimp from the skewers and top with the warm vinaigrette.

BACON WRAPPED SHRIMP

Steps:

• Preheat the broiler. In a bowl, stir together the chopped orange, chile, scallions, cilantro, olive oil, and salt and pepper.
• Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side. To serve, lay a lettuce leaf on the cutting board. Remove the toothpick from 1 of the cooked shrimp and center the shrimp on the lettuce leaf. Spoon a little of the citrus sauce on top, wrap it all up in the lettuce like a burrito, and put it seam-side down on a plate. Keep going in the same way to wrap all of the shrimp. Serve hot.

BACON-WRAPPED SHRIMP

Steps:

• Preheat broiler. In a large bowl, toss shrimp with 4 tablespoons dressing; let stand 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Remove shrimp from marinade; discard marinade. Top each shrimp with a jalapeno slice and wrap with a bacon strip; secure with a toothpick. Place on a greased rack of a broiler pan., Broil 4 in. from heat 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing after turning., Discard toothpicks before serving.

CHUNKY TOMATILLO SALSA

Steps:

• Combine all ingredients in medium bowl. Season salsa with salt and pepper.