• 30servings

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Nutrition Info . . .

MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Red Lobster Cocktail Shrimp Party Platter (small)

  2. 15 Lean bacon - (abt 1 lb)

  3. 1 Pineapple chunks - (14 oz) - and/or 1 Water chestnuts - sliced

  4. 3/4 cup 177ml Sweet 'n' sour sauce

  5. 1/3 cup 78ml Picante sauce

  6. 3 tablespoons 45ml White wine

  7. Toothpicks

Instructions Jump to Ingredients ↑

  1. Cut bacon slices in half. Partially cook bacon slices on a shallow pan at 400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3 minutes each); drain on paper towels.

  2. Select 15 pineapple chunks; cut each piece in half. Place pineapple piece and/or water chestnut and 1 shrimp on each half slice of bacon. Wrap bacon around the two and secure with a toothpick. Repeat.

  3. Combine sweet 'n' sour sauce, picante sauce, and wine. Stir well and brush on each appetizer; place on a baking sheet. Bake in a 425 degree oven for approximately 7 to 8 minutes.

  4. Replace picks with fresh picks and place on serving platter. Garnish with pineapple chunks and serve remaining sauce on the side, if desired.

  5. This recipe yields about 30 servings.


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