A Different sort of Rumaki….
Shrimp ( usually use the med size prawns, fresh is better)
*Pepper* Bacon (really really it makes a difference)
A full large head of garlic
several lemons and limes
1 -2 tsp dried red pepper
Peel and devein the shrimp. Marinate them with all the garlic (peeled
and crushed), the red pepper and enough of equal amounts
of fresh lime and lemon juice to cover all the shrimp. Marinate in
the 'fridge for 3-6 hours. I usually do this in the morning and let them
go all day.
After marinating, drain the shrimp (If you are grilling outside
I recommend that you save the marinade and baste with it) and cut the
bacon strips in half. Wrap the bacon around the shrimp and secure
with a toothpick. Either grill over mesquite basting with
the reserved marinade (the favored method) or broil in the oven.
You may pre-grill these and refrigerate, then warm in the broiler
prior to serving. In fact, I think they even taste better that way!