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Ingredients

• 2 lb medium shrimp
• ¼ cup lemon juice
• ¼ cup catsup
• 3 dspn hot pepper sauce
• 1 garlic clove; crushed
• ½ cup oil
• ½ lb bacon, or more
• lemon wedges

Preparation & Cooking Instructions

1. Shell and de-vein uncooked shrimp.
2. In a bowl, mix next 5 ingredients. Marinate shrimp in mixture 30 min. to 1 hour at room temp.
3. Cut bacon into thirds or halves and wrap bacon around shrimp. Thread onto skewers.
4. Grill until bacon is crisp, 10 to 12 min. Turn several times and brush with reserved marinade.
5. Bacon dripping will cause the grill to flare up, so keep the water spritzer handy.
6. Serve at once with lemon wedges.
   

	1998 d'Arenberg Chardonnay The Olive Grove, McLaren Vale, Australia (Imported) Named after the grove of olive trees that adjoins the vineyard, this wine is from one of the Chardonnay pioneers in McLaren Vale, South Australia. Crisp, tangy acidity and clean tropical fruit flavors make this a wonderful accompaniment to grilled shrimp salad with a light citrus vinaigrette.
	Click here for more information or to order your Chardonnay online

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