Pairs Well With
1/2 cup olive oil
1/2 cup dry white wine (an oaky chardonnay would be a good choice) or vermouth
— Zest and juice of 1 large navel orange
6 green onions, white and green parts, thinly sliced
3 cloves garlic, smashed, peeled
1 teaspoon each: ground cumin, coarse salt, freshly ground pepper
1 1/2 pounds (size 21-25) shrimp
1 pound smoked bacon
— Comeback sauce (see recipe below)
Combine olive oil, wine, orange zest and juice, green onions, garlic, cumin, salt and pepper in a gallon zip-close plastic bag. Add the shrimp, seal the top and knead briefly to make sure all shrimp contact the marinade. Refrigerate 1 to 2 hours, turning once.
At cooking time, remove the shrimp from the marinade and pat excess marinade away with paper towels. Discard the marinade.
Cut the bacon crosswise into half-length pieces. Wrap a shrimp with a half strip of bacon; then skewer them, making sure to pierce both ends of the bacon. Continue with remaining shrimp and bacon. You may have bacon left over.
Cook over a hot fire until bacon is crisp and shrimp is pink, 2 to 4 minutes per side. Serve with comeback sauce and herbed rice, if desired.
Comeback Sauce: In a medium bowl, combine ¾ cup each mayonnaise and ketchup, ¼ cup Sriracha or your favorite hot sauce (ours is Chili Gods Red), 2 tablespoons minced green onion, 1 tablespoon each lemon juice and Worcestershire sauce, 1 teaspoon each dry mustard and smoked paprika, 1 tablespoon minced garlic and 1/2 teaspoon each black pepper and salt. If the sauce is too thick, thin it with a little olive oil.
Recipe by Robin Mather who is a longtime food journalist and the author of "The Feast Nearby," a collection of essays and recipes from a year of eating locally on a very strict budget.