| 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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