| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- Mix the ketchup, the juice of 1 lemon, 2 tablespoons vodka, the horseradish and hot sauce in a medium bowl; set aside.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 42 mg |
| Sodium | 601 mg |
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