![Bacon-Wrapped Shrimp with Cocktail Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/owwrK-KWIiHmGw9axLar6c8kI5E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201402-xl-bacon-wrapped-shrimp-with-cocktail-sauce-35844c455d7249cb8f502885850eed4c.jpg)
Ingredients
Shrimp
-
1/2 cup extra-virgin olive oil, plus more for brushing
-
2 teaspoons finely grated lemon zest
-
1/4 cup fresh lemon juice
-
6 garlic cloves, thinly sliced
-
6 small jarred or dried Calabrian chiles, minced
-
20 jumbo shrimp, shelled with tails intact
-
10 slices of bacon, cut in half crosswise
Cocktail Sauce
-
1 cup ketchup
-
1/3 cup prepared white horseradish, drained
-
1 small shallot, minced
-
1 tablespoon red wine vinegar
-
1 teaspoon finely grated lemon zest
-
1 1/2 tablespoons fresh lemon juice
-
Kosher salt
-
Freshly ground pepper
-
Lemon wedges, for serving
Directions
Prepare the shrimp
-
In a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic and chiles. Wrap each shrimp with a piece of bacon and add to the marinade. Cover and refrigerate for 1 hour; turn the shrimp halfway through marinating.
Make the cocktail sauce
-
In a bowl, whisk the ketchup, horseradish, shallot, vinegar, lemon zest and lemon juice. Season with salt and pepper.
-
Light a grill or preheat a grill pan; brush with oil. Season the shrimp lightly with salt and pepper. Grill over high heat, turning once, until the bacon is browned and the shrimp is just cooked through, 4 to 6 minutes. Transfer the shrimp to a platter and serve with the cocktail sauce and lemon wedges.
Make Ahead
The cocktail sauce can be refrigerated for 3 days.
Suggested Pairing
Sparkling wines are refreshing enough to easily pair with both shrimp and grilled bacon. Try a cava from Spain like the NV German Gilabert or the NV Segura Viudas Brut Reserva.