I’m so lucky that Jay is such a great cook! While I was still working, I had absolutely no motivation to assemble meals. Once in a while, we would scour our cookbooks to find some inspiration. Jay was flipping through my Tyler Florence cookbook and spotted his Bacon-Wrapped Shrimp with Tomato Vinaigrette recipe. It looked simple and delicious, and with a few tweaks it made our way to our hungry bellies.
- 10 large shrimp (about 1 pound), peeled and deveined, tails on
- 5 bacon slices, halved
- Extra-virgin olive oil
- 1 green onion, thinly sliced on the diagonal, for garnish
- Chopped fresh cilantro, for garnish
Tomato Vinaigrette Ingredients
- 1 ripe tomato, halved, seeds squeezed out
- 1 garlic clove
- Zest and juice of 1 lime
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
For the vinaigrette: puree the tomato, garlic, lime zest, lime juice, vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.
Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon the tomato vinaigrette on each plate. Garnish with green onion and cilantro leaves.
This recipe was amazing! The rich, bacony shrimp went perfectly with the tomato vinaigrette. I even had some leftover vinaigrette to use with salads later in the week. We will be making this again very soon. What do you like to wrap in bacon?