Total Time
20mins
Prep 10 mins
Cook 10 mins

An impressive appetizer from the Junior League of Greater Lakeland Florida...

Directions

  1. Peel and deveine the shrimp. Warm the rum in a small saucepan over low heat.
  2. Wrap each shrimp in a narrow strip of bacon and fasten with a toothpick.
  3. Place shrimp in a shallow pan and bake at 450 degrees for about 10 minutes, turning often, until bacon is crispy.
  4. Put the shrimp in a chafing dish or ceramic dish. Pour rum over shrimp and ignite.
  5. Serve immediately.

Reviews

(3)
Most Helpful

Hmmmm, hmmm!!! Just love bacon and shrimp together!! I made these wonderful bites for my lunch today, using 12 large shrimp. I orginally planned to cook them on the grill on high, but do to a storm coming in at lunch had to switch and use the oven. Mine ended up cooking in about 20-25 mins, but realized it was my fault, as I used the glass pie dish I had out for flaming, which slowed the cooking. I should have used my rimmed cookie sheet. Mine didn't really flame, so I think next time I wouldn't heat the rum first. After they were flamed, I squeezed some fresh lemon juice on them and had a great lunch!! Thanks for sharing Loof!!! Made for 123 Tag!!

diner524 August 02, 2009

I made 10 of these, 5 for me and 5 for my nephew. He had eaten his up, and I was only on my 2nd one as I had to take photographes first. Well, with 3 left on the plate, I realized I had forgotten to flambe' them (the coconut rum was still sitting on the counter). So over there I went, put my 3 pieces back in the pan and continued with the recipe. Wow! doing a flambe' really enhances this normally 2 ingredient recipe. I loved the coconut rum flavor (I didn't flambe' long, just a couple of seconds) but it was fun and flavorful. Thanks for sharing the recipe. :)

2Bleu June 15, 2009

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