Grilled Shrimp Wrapped in
1/2 cup vegetable oil
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill
Salt and pepper, to taste
1 pound jumbo shrimp (13 to 15 per pound), peeled and deveined, with tails
5 regular lean bacon slices, cut crosswise into thirds
1 bunch fresh watercress (for garnish)
In a small bowl, whisk together the oil, vinegar, mustard and dill.
Add salt and pepper.
In a mixing bowl, pour the marinade over the shrimp and toss to coat the shrimp.
Cover the bowl with plastic wrap and refrigerate for several hours, tossing the
contents several times.
Light a charcoal or gas grill. When the coals turn light gray or the gas grill
is hot, wipe the grate with a clean cloth dipped in oil.
Drain the shrimp.
Wrap a piece of bacon around each one, securing each with a toothpick.
Use tongs to transfer the shrimp to the hot grill and cook them for 2 minutes on
a side or until the shrimp is cooked through.
Remove the shrimp from the grill and arrange them on a large platter.
Garnish with watercress and serve at once.
From "Everything Tastes Better With Bacon" by Sara