Ingredients
1/2 pound bacon strips2/3 cup honey Dijon salad dressing2 teaspoons prepared horseradish1 small garlic clove, minced12 uncooked large shrimp, peeled and deveined
Preparation
Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
In a small bowl, combine the salad dressing, horseradish and garlic; set aside 1/3 cup. Brush remaining mixture over both sides of shrimp. Wrap a piece of bacon around each shrimp; thread onto two metal or soaked wooden skewers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with reserved sauce.
