The Recipe That Never Followed

D'oh! Forgot I was gonna give you this recipe!

Bacon-Wrapped Shrimp

Ingredients:

• A couple pounds of 8-12 shrimp (You can get smaller sizes, but I've found bigger shrimp to work best. I also like to get the unpeeled shrimp from the seafood department and skin them all myself. Just a matter of preference, really.)
• A package of good quality bacon (I love to use Boar's Head bacon, which is smoked and thick, giving a great flavor to the shrimp. It's also organic. Huzzah! You'll want a 2:1 shrimp-to-bacon ratio - that is, two shrimp per strip of bacon. For smaller shrimp, I use a 3:1 ration.)
• Salt and pepper for seasoning

Preparation:

1. Peel and devein your shrimp, leaving the tail (for handling purposes).
2. Season your shrimp with salt and pepper (usually just on one side works for me).
3. Count out the amount of bacon you need based on number of shrimp. (Remember the 2:1 ratio. For one and a half pounds of 8-12 shrimp, I used nine pieces of bacon.)
4. Cut the bacon in half (or, if you're using smaller shrimp, in thirds).
5. Wrap the bacon strips around the seasoned shrimp, securing them with a toothpick.
6. Place the wrapped shrimp on a cookie sheet and under the broiler at about 350 degrees. Cook for about five minutes on each side (though larger shrimp may need to cook longer).
7. Serve on a platter with homemade cocktail sauce (recipe below).

Homemade Cocktail Sauce

Ingredients:

• 1 c. ketchup
• 1/2 c. prepared horseradish (You can add more or less depending on how spicy you like it. I end up adding almost as much horseradish as I do ketchup!)
• 1 1/2 tsp. worchestershire sauce (I like Lea & Perrins.)
• Zest of 1 lemon
• Juice of 1/2 lemon
• 2-3 drops of hot sauce (I like to use Frank's Red Hot, but Tabasco, Louisiana, or Cholula would work just as well.)
• Salt and pepper for seasoning

Preparation:

1. Combine all ingredients and stir together. Let sit in your refrigerator for an hour or two before serving to allow the flavors to come together.

Note: Make sure you taste your cocktail sauce for desired spice before serving. If you think a half-cup of horseradish is too much, start with a quarter cup and add more as needed. Tailor it to your tastes rather than mine. Me? I like it spicy... but not everyone else will necessarily.