Bacon Wrapped Orange Shrimp with Japanese Style Aioli
16 Jumbo Shrimp, Peeled and Deveined
8 Strips Bacon
2 Tablespoons Seville Orange Peel, Ground
1 Teaspoon Ground Pink Peppercorns
1 ½ Cup Japanese Style Aioli, Divided
No matter what restaurant we go to, our favorite item on the appetizer menu is Bacon Wrapped Shrimp. After years of indulging, we decided that we wanted to be able to enjoy these beauties at home. So, we created this recipe, remaining true to our fusion focus by pairing it with our Japanese Style Aioli. The aioli provides quite a ‘kick,’ so be prepared. But in the end, we think you’ll be like us: you’ll never be satisfied with plain old cocktail sauce again!
Lay bacon strips on a sheet of aluminum foil. Cut each in half and sprinkle both sides of the slices with powdered orange peel and pink peppercorns. Cover with a paper towel and let stand for 15 minutes. Working in batches, place bacon in a skillet over medium heat and cook until halfway done. Remove from pan, drain on a paper towel, and cool slightly before wrapping shrimp.
Preheat grill pan over high heat while preparing the shrimp for grilling. Wrap a piece of partially cooked bacon around the center of each shrimp. Secure with a toothpick (To prevent burning, soak the toothpicks in water for a few minutes before using). Brush on both sides with aioli.
Place coated shrimp on grill and cook for 4 minutes. If bacon starts to burn, turn temperature down to medium high. Before turning, lightly brush top side of each shrimp with aioli. Turn, and grill until the bacon is done and the shrimp are pink, about another 4 minutes.
Remove shrimp from grill. Serve with remainder of aioli as a dipping sauce.