CHECK OUT CHEF DOUG THIENPONT'S SHRIMP RECIPE

Caribbean Bacon Wrapped Shrimp

With Mango Salsa

Ingredients:

12 ea                                         Bluewater® Harbor Banks®  U12 Shrimp peeled deveined tail on

6 pc                                          Patuxent Farms®      Apple wood smoked bacon

4 ea                                          CVF®                     Jalapenos

1 ea                                          CVF®                     Yellow onion

2 ea                                          Fresh                      Mangos

½ cup                                        Pacific Jade®           Rice wine vinegar

½ cup                                        Monarch®               Sugar

2 tsp                                         Pl                           Sriracha chili sauce

1 ea                                          CVF®                     fresh lime

Method:

Clean, peel, and devein the shrimp if not using Bluewater® Harbor Banks® p& d shrimp. Leave the tail on and cut the vein a little deeper than for shrimp cocktail. Clean the fresh jalapeno removing the seeds and julienne into12 long strips and finely dice the rest. Peel and clean the onion, (Vidalia work very well) then julienne into strips like toothpicks. Clean the mangos and trim the pulp away from the pit as close as possible. Slice the skin from the Mango pulp. Julienne 12 slices of mango for the shrimp. Place the remaining mango pulp in a blender along with the juice of the fresh lime and blend till pureed. Slice the 6 pieces of Patuxent Farms® bacon in half making 12 pieces. Take the shrimp and place one piece of julienne jalapeno, onion, and mango into the cut vein of the shrimp. Wrap the shrimp in one piece of Patuxent Farms® apple wood smoked bacon and secure with a tooth pick. Place the shrimp on a grease sheet pan and bake in a preheated oven at 400° for 15 min. Broil the shrimp of 2 to 3 minutes to brown the bacon if not browned from the baking process. Char broiling works well also.

Mango Salsa:

In a skillet heat ½ cup of Pacific Jade® rice wine vinegar and ½ cup water and bring to a boil. Add ½ cup of sugar and dissolve.

In a blender add the remaining 1 ½ mango pulp, 1 to 2 deseeded jalapeño, (depending on the heat you would like), ½ diced onion and Sriracha chili sauce and blend till smooth. Add this mixture to the vinegar water sugar mixture and simmer.

To serve,
Place the shrimp on a heated plate and drizzle with the mango salsa or serve the mango salsa in a small ramekin on the side for dipping. Garnish the plate with a slice of mango and fresh chopped cilantro.

Yield: 3 orders of 4 shrimp as an appetizer or 2 orders of 6 shrimp for an entree.