Name This Dish: B-L-Sea

  • Yield : 6 to 8 servings
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
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  • 1/2 cup ketchup
  • Juice of 2 lemons
  • 1/4 cup pepper- or lemon-flavored vodka
  • 2 tablespoons horseradish, drained
  • 1/2 to 1 teaspoon hot sauce
  • 12 large pimento-stuffed green olives, plus 2 tablespoons brine
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon chopped fresh thyme
  • 12 extra-large shrimp, peeled and deveined (tails intact)
  • 6 slices bacon, halved
  • 1/2 head iceberg lettuce, cut into 12 cubes


Step 1

Mix the ketchup, the juice of 1 lemon, 2 tablespoons vodka, the horseradish and hot sauce in a medium bowl; set aside.

Step 2

Preheat the broiler. Whisk the olive brine, olive oil, thyme, the juice of the remaining lemon and the remaining 2 tablespoons vodka in a medium bowl. Add the shrimp and toss to coat. Wrap each shrimp with 1/2 slice bacon and arrange on a baking sheet; pour the juices from the bowl over the shrimp. Broil until the shrimp is cooked through and the bacon is crisp, about 4 minutes per side. Let cool slightly.

Step 3

Skewer each shrimp with a cocktail pick, placing an olive inside the curve of the shrimp. Add a cube of lettuce to each skewer. Serve with the prepared cocktail sauce.

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