A Different sort of Rumaki
These aren't your typical party snacks. This twist on classic rumaki swaps the mushroom for plump, fresh shrimp, wrapped in spicy pepper bacon for a smoky, savory crunch. The star of the show is a bold marinade featuring an entire head of crushed garlic, dried red pepper, and a generous splash of fresh lemon and lime juice. This citrusy, aromatic soak transforms the shrimp, infusing them with zesty flavor while keeping the meat tender. Perfect for grilling over mesquite or broiling indoors, these appetizers offer a perfect balance of sweet shrimp, salty bacon, and pungent garlic. They are ideal for summer gatherings, game day, or when you want to impress guests with minimal effort but maximum flavor impact.
Description
These aren't your typical party snacks. This twist on classic rumaki swaps the mushroom for plump, fresh shrimp, wrapped in spicy pepper bacon for a smoky, savory crunch. The star of the show is a bold marinade featuring an entire head of crushed garlic, dried red pepper, and a generous splash of fresh lemon and lime juice. This citrusy, aromatic soak transforms the shrimp, infusing them with zesty flavor while keeping the meat tender. Perfect for grilling over mesquite or broiling indoors, these appetizers offer a perfect balance of sweet shrimp, salty bacon, and pungent garlic. They are ideal for summer gatherings, game day, or when you want to impress guests with minimal effort but maximum flavor impact.
Ingredients
- 1 lb medium shrimp, fresh, peeled and deveined
- 8 strips of pepper bacon
- 1 large head of garlic, cloves peeled and crushed
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1-2 tsp dried red pepper flakes
- as needed toothpicks
Directions
- 1 In a large bowl, combine the peeled and deveined shrimp with the crushed garlic, dried red pepper, and enough equal amounts of fresh lemon and lime juice to completely cover the shrimp.
- 2
Cover the bowl and refrigerate for 3 to 6 hours, or up to all day for deeper flavor.- 3
Drain the shrimp well. If grilling outdoors, reserve the marinade for basting.- 4
Cut the pepper bacon strips in half.- 5
Wrap each shrimp with a half strip of bacon and secure with a toothpick.- 6
Grill over mesquite charcoal, basting frequently with the reserved marinade, until the bacon is crisp and shrimp are cooked through. Alternatively, broil in the oven until done.- 7
For best results, you can pre-grill these, refrigerate, and then warm them in the broiler just before serving.NoteSave the marinade if grilling to use as a baste for extra flavor.
These appetizers can be made ahead of time. Pre-cook, refrigerate, and reheat in the broiler before serving.
Fresh shrimp yields the best texture and flavor compared to frozen.
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