aem wrote:
> >
> Wrapping some tidbit in bacon and broiling, or grilling, it makes for
> some tasty appetizers. It can be shrimp, but it can also be scallops,
> and -- classically -- it can be chicken livers.

Yep, also known as Rumaki. I've done them with both chicken livers and
the water chestnut in the same wrap, and that works well too. I agree
that wrapping shrimp in bacon wastes a good shrimp....all you taste is
bacon and smoke.

>With or without a
> water chestnut. I've done them only a few times but enough to convince
> myself that it is the bacon that needs some care. You should trim the
> bacon to size for whatever you're wrapping with it, and before that you
> should partially cook it.

Again, I agree....it's a fine line between success and failure here,
and the recipe books don't give you enough information on the subject,
in my opinion. But once you get it right, ooooooooh.
My favorite though is almond stuffed whole dates wrapped in bacon and
broiled (grilled) until crispy. If you haven't tried these, please
do....very easy, and your guests can't quite figure out what that
awesome sweet/salty tasty morsel was that they popped in their mouth!

Sandy