Horseradish Shrimp

I resurrected an old appetizer recipe today that I hadn't used in several years. I used to make these frequently when we had our back yard barbecues. Well, hubby and friends gave them rave reviews! I guess they are back on the "official barbecue menue" at our house. (I usually double the recipe because they do go fast!) Prep time does not include 2 hour refrigeration time.

• Ready In: 40 mins
• Yields: 10-12 Shrimp

Ingredients

• 10 -12  jumbo shrimp
• 16  ounces  hot  prepared horseradish
• 1  lb bacon
• 1⁄4 cup  balsamic vinegar
• 1⁄8 cup  virgin olive oil
• 1  lemon, juice of
• 1  teaspoon  Old Bay Seasoning
• 20  toothpicks

Directions

1. Shell the shrimp, but leave the tail section on.
2. Butterfly each one and devein if needed.
3. Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
4. Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
5. Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
6. In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
7. After shrimp have chilled and flavors have blended, set grill on low heat.
8. Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
9. Each time you turn the shrimp, baste them with the Old Bay mixture.