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Your microwave oven can crisp the bacon for this recipe in just a few
minutes.
Ingredients
½ pound large shrimp
2 tbsp each chopped scallion (green onion) and water
1 tbsp each dry sherry, teriyaki sauce, and freshly
squeezed lemon juice
2 slices crisp bacon, crumbled
Method
Shell and devein shrimp, leaving last segment and tail in place.
Using a
sharp knife, butter-fly shrimp by splitting each along back, down to
tail, cutting as deep as possible without going through to the other
side.
In small mixing bowl (not aluminum) combine scallion, water, sherry,
teriyaki sauce and lemon juice and stir to combine; add shrimp and
bacon and toss to coat with marinade.
Cover with plastic wrap and
refrigerate for 15 minutes.
Preheat broiler. In flameproof 9 x 9 x 2-inch baking pan arrange shrimp
in a single layer, tail feathers up. Pour marinade mixture evenly over
shrimp and broil 5 to 6 inches from heat source until shrimp turn pink,
3 to 4 minutes.
MAKES 2 SERVINGS.
Note:
It's best to marinate in glass or
stainless-steel containers; acidic ingredients such as sherry and lemon
juice may react with aluminium, causing color and flavor changes in
food. |
