Mardi Gras For Your Taste BudsĀ :

Turkey Bacon Wrapped Shrimp
with Bacon Remoulade

1 lb. Extra Large Raw Shrimp
12 oz. package Godshall’s Turkey Bacon
1/4 lb. Romano Cheese
1 tsp. Old Bay or similar seasoning

Bacon Remoulade Sauce
1 Cup Mayo
1/4 Cup Chili Sauce
2 Tbsp Hot Sauce
2 Tbsp Mustard
1 Tbsp Worcestershire Sauce
2 Cloves Garlic, crushed
2 Tbsp finely chopped capers
1 Tsp Chili powder
1 Tbsp Olive Oil
Juice of one Lemon
Salt & Pepper to taste
3 slices of finely chopped Godshall’s Turkey Bacon browned bits.

Make sure shrimp are thoroughly deveined and shell removed down to tail (leave tail on shrimp) and butterfly them.
Sprinkle outside of shrimp with Old Bay or similar seafood seasoning.
Pace long triangles of cheese into split open space in shrimp.
Wrap a slice of bacon around the shrimp and cheese, closing the split around the cheese wedge. hold in place with toothpick.
Place assemblies on a sprayed cooking tray with bacon down and uncovered tail up
Bake at 350 for 10- 15 minutes or until bacon browns and becomes somewhat crisp
Use sharp spatula to remove shrimp and any cheese which has melted forth from front of wrap.
Remove toothpick and serve with bacon remoulade sauce.

Bacon Remoulade Sauce
Combine Mayo, Chilli Sauce, Hot Sauce, Mustard, Worcestershire Sauce, crushed Garlic, chopped capers, Chilli powder, Olive Oil, Lemon, Salt and Pepper.
Chop cooked slices of bacon very fine and add any brown bits or pan drippings from cooking bacon.

Refrigerated sauce can keep covered up to one week in advance.