This recipe requires 2 to 4 hours to marinate in the refrigerator.  Do not marinate overnight.


30 large uncooked shrimp

10 slices bacon, cut into 3 pieces each

Cocktail picks

½ cup soy sauce

¾ cup catsup

¼ cup lemon juice

2 cloves garlic, minced then crushed

3 drops Tabasco sauce

Cooked pasta or rice (use, if the recipe is for an entrée; leave off for an appetizer)






Peel shrimp, and wash in 5 different rinses of cold water to clean. Wrap a 1/3 strip of bacon around each shrimp, and secure with a cocktail pick.


In a large bowl, mix soy sauce, catsup, lemon juice, garlic, and

Tabasco sauce.  Add the wrapped shrimp to the mixture, and stir to coat.


Cover the shrimp, and refrigerate for 2 to 4 hours; stir several times during the marinating time.


When ready to cook, turn the oven to the broil setting and pre-heat oven to broil.  Place the shrimp in a spray-oiled, flat, baking dish, and broil until the bacon is crisp.  This will require careful watching under the broiler.   Turn several times to prevent undercooking the bacon, overcooking the shrimp, or burning the whole shebang!


Often I don’t think that I appreciate the wonderful shrimp that we get from our Gulf Coast!  When Joe and I were in Italy and later when we traveled the entire coast of Croatia along the Adriatic Sea, I kept looking for shrimp on restaurant menus.  On the rare times that it was listed, the prices made you almost gasp!  It seems that this breath-taking sea does not have shrimp-thriving estuaries like our good ole’ Bayou La Batre in Alabama.  Maybe it’s that I was born in Mobile that makes me such a shrimp lover.   Whatta’ ya’ think?  In any case, I love this recipe!


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