Recipe courtesy of Cuisine at Home
Makes 8 servings (24 shrimp)
Total time: 45 minutes
FOR THE BACON:
Per serving: 207 cal; 20g total fat (4g sat); 45mg chol; 470mg sodium; 1g carb; 0g fiber; 6g protein
Total time: 45 minutes
FOR THE BACON:
- 12 strips classic cut bacon, halved crosswise
- 24 shrimp (16–20 count), peeled, deveined, tails attached, patted dry, tossed with olive oil, and seasoned with salt and black pepper
- 3/4 cup mayonnaise
- 1 Tbsp. minced chipotle in adobo sauce
- 1 Tbsp. sliced scallions
- 2 tsp. minced fresh garlic
- 1 tsp. minced lime zest
- 1 Tbsp. fresh lime juice
- 1 tsp. adobo sauce
- 1/2 tsp. honey
- Salt to taste
- Sliced scallions
INSTRUCTIONS:
- Preheat oven to 425°. Line a baking sheet with foil.
- For the bacon, cook bacon on prepared baking sheet in oven until opaque but still flexible, about 12 minutes. Transfer bacon to a paper-towel-lined baking sheet and let cool slightly. Discard foil with drippings, then line the baking sheet with foil again,and set a rack inside.
- For the shrimp, wrap bacon around shrimp, secure with toothpicks, and place on rack. Bake shrimp until cooked through and bacon is crispy, 15 minutes.
- For the aioli, stir together mayonnaise, chipotle, 1 Tbsp. scallions, garlic, zest, lime juice, adobo sauce, and honey; season with salt. Serve shrimp with aioli and garnish with sliced scallions.
Per serving: 207 cal; 20g total fat (4g sat); 45mg chol; 470mg sodium; 1g carb; 0g fiber; 6g protein
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