Name This Dish: B-L-Sea
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 42
- Sodium
- 601
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
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
Directions
- Mix the ketchup, the juice of 1 lemon, 2 tablespoons vodka, the horseradish and hot sauce in a medium bowl; set aside.
- 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.
- 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.