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Recipe courtesy of Low Carb and Lovin' It

Show: Low Carb and Lovin' It

Episode: Quarterback Combo

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Total:: 32 min
Prep:: 20 min
Cook:: 12 min

Yield:: 6 servings

Level:: Easy

Nutrition Info

Ingredients

10 bacon slices
2 pounds peeled, deveined tail-on jumbo shrimp (called U-15 in chef-speak)
1/2 cup Louisiana hot sauce (not Tabasco)
3/4 cup blue cheese dressing
4 ribs celery, cut into sticks
1 lemon, cut into 6 wedges
Equipment: 30 wooden toothpicks

Directions

Preheat the oven to 400 degrees F.

Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet¿don¿t drain the fat.

Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with the hot sauce.

To serve, pour the blue cheese dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges.

My Private Notes

Name: Bacon-Wrapped Buffalo Shrimp Cocktail
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 10 bacon slices; 2 pounds peeled, deveined tail-on jumbo shrimp (called U-15 in chef-speak); 1/2 cup Louisiana hot sauce (not Tabasco); 3/4 cup blue cheese dressing; 4 ribs celery, cut into sticks; 1 lemon, cut into 6 wedges; Equipment: 30 wooden toothpicks