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Bourbon-Glazed Shrimp

Karen Steffens
Total time 35 mins
Yield Makes about 24 pieces (about 8 appetizer servings)
This grilled shrimp appetizer recipe won "Best Seafood Dish" in a local barbecue contest. To get the best flavor, use a high-quality bourbon.

Ingredients

  • 1 teaspoon vegetable oil
  • 1 clove garlic, minced
  • 2 tablespoons Bourbon
  • 1 teaspoon Worcestershire
  • 1/4 teaspoon hot sauce
  • 3 tablespoons butter, cut into small pieces
  • Salt and pepper
  • 24 shelled, deveined shrimp (26 to 30 per lb.), rinsed and drained
  • 6 slices bacon, each cut into quarters (halved lengthwise and then crosswise)

Nutrition Information

  • calories 91
  • caloriesfromfat 54 %
  • protein 9.4 g
  • fat 5.4 g
  • satfat 2.3 g
  • carbohydrate 0.5 g
  • fiber 0.0 g
  • sodium 161 mg
  • cholesterol 69 mg

How to Make It

  1. In a 2-quart pan, heat oil over medium-high heat. Add garlic and stir until golden, 1 to 2 minutes. Remove pan from heat and add Bourbon, Worcestershire, and hot sauce. Light contents with a long match and let the alcohol burn off. Return to low heat and add butter, one piece at a time, stirring to incorporate into sauce. Add salt and pepper to taste.

  2. Heat broiler to high and position a rack 5 to 6 inches away from the heating element. Meanwhile, lay each shrimp on its side, place a piece of bacon along its back (cut bacon to fit lengthwise if necessary), roll up loosely, and secure with a skewer or toothpick. Arrange shrimp in a single layer on a 10- by 15-inch pan. Brush liberally with Bourbon sauce. Broil 3 to 4 minutes, turn, brush with more sauce, and broil another 2 minutes, or until cooked through. Discard extra sauce.

  3. Note: Nutritional analysis is per piece.