Bacon-Wrapped Shrimp

simplyrecipes.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

subheading: For the brine (optional, but recommended):

¼ cup (Diamond Crystal) kosher salt (if using Morton's kosher salt, use only 3 tablespoons)

¼ cup sugar

4 cups water

1 cup ice

subheading: For the bacon-wrapped shrimp:

1 pound (12 to 20 count), raw, peeled and deveined shrimp (tail on)

2 tablespoons extra virgin olive oil

Zest from 1 lime

2 tablespoons lime juice

½ teaspoon chipotle powder or chili powder (less or more to taste)

6 to 10 strips thin bacon, cut in half (half as many pieces of bacon as there are shrimp)

Directions at simplyrecipes.com

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