Tiger Shrimp With Pineapple and Smoked Bacon

Name: Tiger Shrimp With Pineapple and Smoked Bacon
Total time: 45 min
Yield: 4 first-course servings
Ingredients: 16 large tiger shrimp (about 1 pound), shelled, deveined and slit length-wise; 1 tablespoon lime juice; 2 teaspoons hot chili oil; 16 thin slices pineapple, each 1 inch by 2 inch; 8 strips thickly cut smoked bacon, halved crosswise

By Molly O'Neill

Total Time: 45 minutes
Rating: 4(13)
Comments: Read comments

Featured in: Food; The Pineapple Parable

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 first-course servings

16large tiger shrimp (about 1 pound), shelled, deveined and slit length-wise
1tablespoon lime juice
2teaspoons hot chili oil
16thin slices pineapple, each 1 inch by 2 inch
8strips thickly cut smoked bacon, halved crosswise

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Soak 16 6-inch bamboo skewers in water to cover for 30 minutes. Meanwhile, preheat broiler, or prepare a grill. Toss the shrimp, lime juice and chili oil and allow to sit for 5 minutes.
Step 2
Take a shrimp and place a piece of pineapple in the slit. Wrap a piece of bacon around it and secure with a skewer. Repeat with all the shrimp. Broil or grill, turning once, until bacon is crispy and shrimp are cooked through, 2 to 3 minutes per side. Serve.