| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | All newly t, Appetizers | 20 | Servings | |
INGREDIENTS
| 1/4 | c | Dry sherry |
| 2 | tb | Soy sauce |
| 1 | tb | Lemon juice |
| 20 | Uncooked medium shrimp; shelled, deveined | |
| 1 | cn | (8 oz.) whole water chestnuts, drained |
| 20 | sl | Bacon |
INSTRUCTIONS
1. In medium bowl, combine sherry, soy sauce and lemon juice. Add shrimp and water chestnuts; toss to coat. Cover; refrigerate 2 to 4 hours. 2. Heat oven to 450. Cook bacon in skillet until golden brown but not crisp; drain on paper towels. 3. Drain shrimp and water chestnuts; discard marinade. To prepare each appetizer, wrap 1 bacon slice around 1 shrimp and 1 water chestnut; secure with toothpick. Place in ungreased 15x10x1 inch baking pan. 4. Bake at 450 for 8-10 minutes or until bacon is crisp and shrimp turn pink, turning once. Makes 20 appetizers. Recipe by: Easiest Ever Holiday Meals--Cooking Magazine Posted to MC-Recipe Digest V1 #753 by L979@aol.com on Aug 21, 1997
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