BACON-WRAPPED SHRIMP

Fashionable luncheon fare in Bath, England’s upper-crust watering hole. The shrimp bundles were fried in butter and served with dollops of mayonnaise and a healthy glass of sulfured water. You’ll probably want to forgo the curative water, but bacon-wrapped shrimp still make an elegant appetizer. For a healthier take on this classic, these delicacies are broiled, but do try the Buttery Bacon-Wrapped Shrimp variation for an old-fashioned delight. There’s also a list of suggested dipping sauces following the recipe. MAKES 8 TO 10 APPETIZER SERVINGS

INGREDIENTS:

20 strips bacon, cut into thirds
60 medium shrimp (35 to 40 per pound), peeled and deveined
8 to 10 metal skewers, or 15 bamboo or wooden skewers, soaked in water for 20 minutes

PROCEDURE:

1. Preheat the broiler.

2. Wrap 1 piece of bacon around a shrimp and thread it on a skewer, piercing the shrimp and the bacon in two places to hold it in place. Repeat with the remaining bacon and shrimp, placing 6 to 8 shrimp on each skewer.

3. Place the skewers on the broiler tray or a lipped baking sheet. Place under the broiler and cook for 5 minutes, turning the skewers once or twice, until the bacon is browned and crisp and the shrimp are pink and firm, about 4 minutes. (You may need to cook the shrimp in batches.)

4. Remove the shrimp from the skewers, and serve hot, with your favorite dipping sauce.

DIPPING SAUCE IDEAS:

Barbecue Sauce (page 26) • Chili con queso • Duck sauce • Hoi sin sauce • Mayonnaise (the classic British dip; some even prefer the sweeter “salad cream”) • Oyster sauce, diluted by half with water • Plum sauce (available in many Asian markets) • Ranch dressing or Thousand Island dressing (buy a good-quality brand, such as one from the refrigerator section of your supermarket)

BUTTERY BACON-WRAPPED SHRIMP Instead of broiling the shrimp, melt 4 tablespoons (1⁄2 stick) unsalted butter in a skillet large enough to hold several skewers. Use bamboo or wooden skewers only, since metal will be too long. Fry the bacon-wrapped shrimp in batches, turning once or twice until the bacon browns and the shrimp are pink and firm, about 4 minutes. This technique can also be used for any of the following variations.

CHEESY BACON-WRAPPED SHRIMP Before wrapping them in the bacon, roll the shrimp in 2 cups freshly grated Parmigiano-Reggiano (about 8 ounces) until well coated.

CRACKED PEPPER BACON-WRAPPED SHRIMP Before wrapping them in the bacon, roll the shrimp in 1 cup cracked black peppercorns until well coated.

ROSEMARY BACON-WRAPPED SHRIMP Before wrapping them in the bacon, roll the shrimp in 1 cup chopped rosemary until well coated.

STUFFED BACON-WRAPPED SHRIMP Place any (or all) of the following ingredients

on or around each shrimp before you roll them in bacon.

A thin slice of Cheddar (sharp, aged, or mild)

A slice of pickled or fresh jalapeño pepper

A sliced almond

A thin strip of seeded green or red bell pepper

A thin slice of peeled ginger