Par-cooking the bacon before wrapping it around the shrimp ensures extra-crispy results.
Bacon-Wrapped Shrimp with Creole Mustard Dip
Makes 8 to 10 Servings
- ⅔ cup Creole mustard
- 3 tablespoons mayonnaise
- 2 tablespoons cane syrup
- 1 pound bacon
- 1 pound extra-large fresh shrimp, peeled and deveined (tails left on)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Garnish: fresh parsley
- In a small bowl, whisk together mustard, mayonnaise, and cane syrup. Cover and refrigerate until ready to use.
- In a 12-inch cast-iron skillet, cook bacon in batches over medium heat for 2 to 3 minutes per side. Remove bacon using a slotted spatula, and let cool enough to handle, reserving 1 tablespoon drippings in skillet. (Bacon should be cooked about halfway but should not be crispy.) Cut bacon in half crosswise.
- In a large bowl, toss together shrimp, oil, salt, and pepper to coat. Wrap 1 bacon piece once around 1 shrimp, and secure with a wooden pick. Repeat with remaining bacon and remaining shrimp.
- Heat drippings over medium-high heat. Cook wrapped shrimp in batches, placing them in an even layer in skillet, until bacon is golden brown and shrimp are firm to the touch, about 2 minutes per side. Transfer to a serving platter. Serve with Creole mustard dip. Garnish with parsley, if desired.