Bacon-Wrapped Shrimp with Rosemary and Gorgonzola

Submitted by ED Bigwood, Executive Chef, The Bald Peak Country Club (Melvin Village, N.H.) and The Anglers Club (Key Largo, Fla.)

by C&RB Staff (editor@clubandresortbusiness.com)
January 2007
 

 

Yield: 20 pieces (5 servings)

Amt    Ingredient
20     13/15 count RPTO shrimp (raw, peeled and deveined, tail-on)
1 tbsp    chopped fresh rosemary
10 slices    bacon, par-cooked
    crumbled gorgonzola cheese

Procedure:    
• Par-cook the bacon and slice in half, crossways.
• Make the cut in the shrimp a little deeper and press to flatten, upside down.  
• Sprinkle with salt, pepper, rosemary and cheese.  
• Fold over and wrap with the bacon.  
• Skewer with a toothpick and put aside to cool.
• Bake 350° until done and serve.

Submitted by ED Bigwood, Executive Chef, The Bald Peak Country Club (Melvin Village, N.H.) and The Anglers Club (Key Largo, Fla.)