Spicy Shrimp Wraps
2-pounds raw frozen shrimp, deveined, shells off
2-sticks cold butter, cut into pieces
¼-cup fresh parsley leaves
1-teaspoon kosher salt
½-teaspoon crushed red pepper
4-cloves garlic, peeled
1-whole lemon, juiced
Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
To the bowl of a food processor, add the butter, parsley, salt, red pepper, and garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp. Bake until the shrimp is opaque and the butter is hot and bubbly. Serve with hot shrimp over a sheet of romaine. Your guest should be able to pick up like a taco to eat.
Chipotle Lime Bacon-Wrapped Shrimp
12-large, raw, peeled, and deveined shrimp
2-Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
¼-teaspoon chipotle powder (or more to taste)
6-strips thin bacon cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)
Mix in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.
Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.
Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
Working one at a time, wrap a half piece of micro waved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you do not have flat skewers, I have used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.