Prawn and Bacon Brochetas
Ham, bacon and pork, or carnitas, are staple meats throughout the Mediterranean. This pairing of prawns and bacon is extremely popular in tapas bars and ideal for an intimate gathering of friends.
5 oz thinly sliced bacon
24 medium to large uncooked, headless prawns, peeled
Freshly ground black pepper
1 tbsp olive oil
2 lemons, quartered
Cut the bacon into pieces that will wrap around the prawns completely. Place the wrapped prawns flat on a board and skewer them securely through the thickest part of the tail. Season with pepper and drizzle with oil.
On a griddle or barbecue, cook the brochetas for 2-3 minutes per side, until the bacon is crisp. You may also roast the brochetas in the oven at 425°F on an oiled baking tray for 8-10 minutes. Drizzle with lemon juice and serve immediately.
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