Mardi Gras Bacon Wrapped Shrimp prepared by Colton

Class projects are the best anytime food is involved. Good thing for me Colton is comfortable in the kitchen and he does not hesitate trying something new. His Cultural Literacy class may get a good sting on the tongue with this spicy New Orleans influenced appetizer he found.

Bacon Wrapped Shrimp

18 Uncooked Jumbo Shrimp, peeled and deveined
9 Bacon strips cut them in half lengthwise
1/4 c sugar
1/4 c lemon juice
2 T olive oil
4 t paprika
1 t each salt, pepper, curry powder
1/2 to 1 t cayenne pepper
toothpicks

preparing your bacon wrapped shrimp: combine all ingredients minus the bacon and shrimp; this will be your marinade that will give this appetizer the Mardi Gras party feeling. Only use 1/4 of the marinade for this, as you will be needing the rest later. Add the prepared shrimp to the marinade covering all surfaces, cover with plastic wrap and marinate 30 minutes in the refrigerator minimum. Cook the bacon only to pliable enough to wrap around shrimp, not crispy. Then wrap each shrimp with bacon and secure with toothpick. Heat oven to 350 degrees. Place cooling rack on cookie sheet then place bacon wrapped shrimp on top of cooling rack bake and baste with remaining marinade set to the side,flipping over once, when shrimp is pink remove and enjoy.