Name This Dish: B-L-Sea

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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1/2 cup ketchup

Juice of 2 lemons

1/4 cup pepper- or lemon-flavored vodka

2 tablespoons horseradish, drained

1/2 to 1 teaspoon hot sauce

12 large pimento-stuffed green olives, plus 2 tablespoons brine

1 tablespoon extra-virgin olive oil

1/2 teaspoon chopped fresh thyme

12 extra-large shrimp, peeled and deveined (tails intact)

6 slices bacon, halved

1/2 head iceberg lettuce, cut into 12 cubes


  1. Mix the ketchup, the juice of 1 lemon, 2 tablespoons vodka, the horseradish and hot sauce in a medium bowl; set aside.
  2. Preheat the broiler. Whisk the olive brine, olive oil, thyme, the juice of the remaining lemon and the remaining 2 tablespoons vodka in a medium bowl. Add the shrimp and toss to coat. Wrap each shrimp with 1/2 slice bacon and arrange on a baking sheet; pour the juices from the bowl over the shrimp. Broil until the shrimp is cooked through and the bacon is crisp, about 4 minutes per side. Let cool slightly.
  3. Skewer each shrimp with a cocktail pick, placing an olive inside the curve of the shrimp. Add a cube of lettuce to each skewer. Serve with the prepared cocktail sauce.