Bacon-Wrapped Shrimp with
Bearnaise Sauce
Ingredients
1/2 cup mayonnaise
1 tablespoon minced shallots
2 teaspoons chopped fresh tarragon OR 1/2 teaspoon dried tarragon,
crushed
1 1/2 teaspoons tarragon or red wine vinegar
1/8 teaspoon freshly ground pepper
16 jumbo shrimp, peeled, deveined, with the tail segment left on
8 strips smoked bacon, cut crosswise in half
16 wooden toothpicks, soaked in water for 20 minutes and drained
Preparation
For the béarnaise sauce: Combine the mayonnaise, shallots, tarragon,
vinegar and pepper in a small bowl. Cover and let stand at room
temperature to blend the flavors, at least 1 hour.
Wrap a bacon strip around each shrimp, securing the bacon with a
toothpick.
Prepare barbecue (medium-high heat). Brush grill rack lightly with oil.
Grill, covered, turning once, until the bacon is crisp and the shrimp
is firm, about 8 minute.
Remove toothpicks and serve immediately with the sauce.
Makes 16 appetizers.
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