Yields: 24 servings
Conversion Chart: Here >>
Ingredients:
3 cups honey
½ cup coarse ground mustard
½ cup Dijon mustard
1 tablespoon grated fresh ginger
½ teaspoon cayenne pepper
2½ pounds smoked bacon slices, each cut crosswise in half
Nonstick cooking spray
5½ pounds raw 16-20 count tail-on, peeled and deveined
Portico shrimp, thawed
Procedure:
1.Heat honey, mustards, ginger and cayenne to simmering; simmer 2 minutes. Remove from heat; hold.
2.Cook bacon on parchment-lined sheet trays at 450° until bacon is ¾ of the way cooked through; cool.
Wrap 1 piece of bacon around center of each shrimp and place on sheet tray; cover and refrigerate.
3. To serve, on half sheet tray sprayed with nonstick cooking spray, cook 4 shrimp at 450° until shrimp turn opaque throughout and internal temperature reaches 145°, brushing shrimp with honeymustard mixture during last 2 minutes of cooking. Serve with honey-mustard mixture
Restaurant: GW Fins, New Orleans
Recipe Type: Authentic
Recipe Author: Executive Chef Tenney Flynn
Original Photograph By: syscocentralpa.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.syscocentralpa.com/ordereze/Files/Sysco_Seafood_Book.pdf