Bacon-wrapped shrimp

Chef Ron's Bacon Wrapped Shrimp with a Twist

10 lg shrimp tail off

9 pieces of bacon cut in half

4 lg scallop

2 tsp. apricot jelly

2 roma tomatoes sliced thin

1 lb baby spinach

Salt & pepper per taste

1 tsp. chili powder

½ c white wine

1 box of wild rice (follow directions on box)

½ c of olive oil

Wrap shrimp and scallop with bacon and put a toothpick in the middle to keep together. In a skillet on medium heat, add 2 tsp. oil and shrimp and scallops let cook on one side for about 3 minutes than turn over. In another skillet on medium heat, add oil and tomatoes and spinach than add spices let cook for 5 minutes.  Remove shrimps and scallops out of skillet.  Add jelly and wine, let simmer for few minute. Add the rice to the plate spinach and tomatoes, then add the shrimp and scallop and top with apricot sauce.

GDA Cooking - January 18, 2013