Bacon-Wrapped Shrimp Cocktail with Apricot Horseradish Dipping Sauce
- 12 strips bacon, cut in half (thin bacon works best)
- 24 medium shrimp (24-31 per pound)
- 2 ounces apricot preserves
- 1/2 teaspoon grated horseradish
- 2 teaspoons juice from 1 lime
- Kosher salt
- 2 tablespoons vegetable oil
- This recipe is gluten-free
- Produce
- 1 lime, juice from (2 teaspoons)
- Seafood
- Shrimp, medium (24)
- Meat
- Bacon (12 strips)
- Condiments
- Apricot preserves (2 ounces)
- Horseradish (1/2 teaspoon)
- Cooking & Baking
- Kosher salt (1)
- Vegetable oil (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published September 1, 2012 (5 months ago).
20 people saved this recipe.
