COME ON BABY, LET'S DO THE TWIST.

Shrimp Marinade

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Salad oil 2 cups
Black pepper, ground 1/2 tsp.
Garlic, fresh, chopped 1 Tbsp.
Shallots, fresh, chopped 1 Tbsp.
Parsley, fresh, chopped 1 Tbsp.
Kosher salt 1/2 Tbsp.
Shrimp, U-12, peeled, deveined, tail left on 36 ea.

TABASCO® Bacon

Ingredients Weight Measure
Maple syrup 3 cups
TABASCO® brand Chipotle Pepper Sauce 5 oz.
Bacon, raw 36 slices
Shrimp, reserved 36 ea.
Toothpicks 36 ea.

Sauce

Ingredients Weight Measure
Heavy cream 2-1/2 cups
TABASCO® brand Green Jalapeño Pepper Sauce & TABASCO®-syrup mixture, equal parts 3/4 cup
Basil, fresh, chopped 1 Tbsp.

Method

  1. For the Shrimp Marinade, mix all the ingredients, toss well and marinate for 2 hours.
  2. Heat a nonstick saucepan and sear shrimp on each side for 30 seconds. Reserve in cooler.
  3. For the TABASCO® Bacon, combine syrup and TABASCO® Chipotle Pepper Sauce; mix well.
  4. Place 3/4 cup in reserve cooler.
  5. Dip bacon slices in TABASCO®-syrup mixture and place on parchment paper–lined sheet pan.
  6. Bake bacon in a 350°F oven for 6 minutes.
  7. Remove bacon from oven and drain off excess syrup mixture into side dish.
  8. Wrap each shrimp with a slice of bacon, securing with a toothpick.
  9. Pour cooked, excess syrup mixture over shrimp and return to oven for 5 minutes, or until a deep golden brown.

Yield: 12 servings