BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 3 2009

Bacon Wrapped Shrimp Over Lime Butter Sauced Pasta

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6 slices of bacon, cut in half
12 Jumbo shrimp, peeled and deveined
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon brown sugar
1 pound linguini pasta, cooked al dente and kept hot

Lime Butter Sauce:
1 stick unsalted butter
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup freshly squeezed lime juice
zest of one lime
1 teaspoon salt
1 teaspoon black pepper
Chopped parsley
Lime wedges to garnish
12 toothpicks

In a zipped storage bag combine the lemon juice, water, garlic powder and brown sugar. Add the shrimp and toss until they are coated. Seal and place in the refrigerator for at least 1 hour.

In a medium saucepan over medium-low heat add the butter, olive oil, garlic, lime juice, lime zest, salt and pepper. Cook until butter is melted and mixture is at a low simmer.

Preheat the oven broiler to 400. Line a baking tray with foil and spray with non-stick cooking spray. Remove shrimp from the refrigerator. Wrap each shrimp with one of the half slices of bacon and secure with a toothpick. Place in a single layer on the baking sheet and broil for 5-10 minutes or until the shrimp are cooked. In the last 2 minutes of cooking, pour 4 tablespoons of the melted butter mixture over the shrimp and place back in the oven to broil.

Toss the linguini with the butter mixture and divide evenly among 4 bowls. Top each bowl with 3 of the bacon wrapped Jumbo shrimp. Garnish with chopped parsley and lime wedges.

Serve with a crisp garden salad.