Few appetizers are more crowd-pleasing than plump shrimp wrapped in bacon. Give the shrimp a coating of maple syrup, apple butter and Dijon mustard before wrapping in the bacon and you’ll take the ubiquitous combination to new heights.
While the recipe calls for grilling the shrimp, you also can broil them in your Viking range or wall oven for a few minutes per side. Just cook until the bacon is crisp and the shrimp are pink.
- 3/4 cup maple syrup
- 1/2 cup apple butter
- 1/4 cup Dijon mustard
- 24 large shrimp, peeled and deveined
- 12 slices partially cooked bacon, cut in half
- 24 wooden skewers, soaked in water for 30 minutes
Preheat indoor or outdoor grill for 5 minutes on high. Combine maple syrup, apple butter and mustard in a zip-top plastic bag. Add shrimp and marinate for 30 minutes. Remove shrimp, draining off the marinade and reserving it. Wrap each shrimp in the bacon and skewer securely.
Grill 3 minutes, brush with some of the reserved marinade and turn. Brush the other side with some of the marinade and grill 2 to 3 minutes more, until shrimp are cooked.
Makes 24 shrimp appetizers.
