12 Jumbo Shrimp 16-20 count per pound or 18 smaller shrimp 50-60 count per pound (peeled and deveined)
6 slices of bacon (cut in half for larger shrimp, cut in thirds for smaller shrimp)
½ lime, juiced and zested
½ tablespoon toasted sesame oil
½ tablespoon grill seasoning or coarse salt and black pepper
½ teaspoon hot red pepper flakes
1 green onion, sliced
Lettuce
Any other veggies you like
2 tbsp lemon juice
6 tbsp olive oil
Preheat oven to 425 degrees F.
Place shrimp in a shallow dish or bowl. Dress shrimp with lime juice and zest, sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp with the appropriate amount of bacon for the size of shrimp you are using, pulling the bacon snuggly around the shrimp. Place on a baking sheet with a rack on it to allow the bacon grease to drip down. Bake shrimp 10 to 14 minutes (if using jumbo shrimp) or 7 minutes at 425 degrees and then 2-3 minutes on broil for the smaller shrimp. You want the shrimp to be pink and curled and the bacon to be crisp.
While the shrimp is baking prepare your lettuce and other greens and put into 2 bowls. We usually just use lettuce, green onion and sometimes celery to keep it simple. Add whatever veggies float your boat.
In a small jar or container combine the lemon juice and oil and a bit of salt and pepper. Shake up and then taste before pouring over your greens. Because I love the flavors of the marinade so much I also sometimes add a bit of grill seasoning and sesame oil. Do whatever you like.
Arrange the cooked shrimp on a bed of greens that have been simply dressed, and serve with a baguette or garlic toast.
