Ingredients Jump to Instructions ↓

  1. 10 bacon slices

  2. 2 pounds peeled, deveined tail-on jumbo shrimp (called U-15 in chef-speak)

  3. 1/2 cup Louisiana hot sauce (not Tabasco)

  4. 3/4 cup blue cheese dressing

  5. 4 ribs celery , cut into sticks

  6. 1 lemon, cut into 6 wedges Equipment:

  7. 30 wooden toothpicks

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet—don’t drain the fat. Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with the hot sauce . To serve, pour the blue cheese dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges.


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