A Hamburger Today
Sunday Supper: Grilled, Bacon-Wrapped Shrimp with Arugula and Red Onion Relish
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Colombian aji picante—a lime-forward onion, cilantro and parsley relish—tastes good on most anything that's hot off the grill. Here it's the perfect foil for bacon-wrapped shrimp.
I like to serve mine in taco form on a bed of peppery arugula. Just slip them from the skewers, pop the tails off, and envelop them inside the tortilla. You can also remove the bacon-wrapped shrimp from skewers, discard the tails, and chop them into bite-sized pieces for filling tacos.
Alternately, eliminate the tortillas entirely. Instead, serve shrimp on a bed of arugula alone. Just add some cherry or grape tomatoes and use the aji as a vinaigrette.
Be careful not to overcook the shrimp or they'll be rubbery. That said, you do want the bacon to achieve a light char and crispness. Achieve this by keeping shrimp just off of direct heat. Keep the grill heat moderate, and don't walk away when cooking, because bacon fat may cause flames to ignite.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.