"aem" > wrote in message
oups.com...
> kilikini wrote:
> > Okay, I was just going to wrap shrimp up in bacon and broil it, but I
did a
> > Google. People use everything from tobasco, to worcestershire,
horseradish,
> > jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil,
etc.
> >
> > Who here has made this and what did you use?
> >
> 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. 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. In the microwave is easiest. You don't want
> loose bacon ends flopping around, and you definitely don't want
> uncooked bacon or overcooked scallops/shrimp. This is another case
> where taking that "extra" step makes a big difference in serving a
> well-finished product. -aem
>

I was wondering if I should partially cook the bacon first! Thanks!

kili