Tangy Orange Barbecued Shrimp With Bacon On A Bed Of Jicama And Sweet Red Pepper Salad
|For tangy barbecue sauce|
|Canned frozen orange juice concentrate||6 Ounce, thawed (3/4 Cup Or 1 Can)|
|Chili sauce||3⁄4 Cup (12 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Brown mustard||1 Tablespoon (Dark One)|
|Garlic||1 Clove (5 gm), mashed|
|Fresh lemon juice||2 Tablespoon|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Tabasco sauce||1 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Smoked bacon strips||10|
|Shrimp||20 Large, peeled and deveined (Extra Large Ones)|
|Jicama and sweet red pepper salad||1 Cup (16 tbs)|
To make the barbecue sauce: Combine all the ingredients in a medium bowl and mix well.
Place in a medium saucepan, cover, and simmer gently for 20 minutes.
Stir occasionally and be careful not to scorch.
Cool, cover, and refrigerate.
Preheat the broiler and line a baking sheet with aluminum foil.
In a large skillet or saute pan over medium heat, cook the bacon until the fat is translucent.
Drain on paper towels and cut each strip in half crosswise.
Wrap each shrimp with one piece of the bacon.
Secure with a toothpick and place on a wire rack.
Place the rack on the prepared tray and broil the shrimp until the bacon is crisp.
Turn the shrimp over and broil until the other side is crisp.
Set the oven temperature at 500°F.
Baste both sides of the shrimp with barbecue sauce and place in the oven for 2 minutes.
Turn the shrimp over and return to the oven for 3 to 6 minutes longer, or until the shrimp are pink and opaque.