Tired of the same old shrimp cocktail? Our Bacon Wrapped Grilled Shrimp Cocktail is here to revolutionize your hors d'oeuvres! We take succulent shrimp, wrap it in bacon and grill it to perfection in a Yoder Smokers Wood-Fired Oven. Paired with a zesty, homemade cocktail sauce of San Marzano Tomatoes, horseradish and honey, this original recipe is sure to be a hit at your next gathering!
WHAT YOU'LL LOVE
- The cocktail sauce gets built from scratch, not from a jarred base. Blending San Marzano tomatoes with horseradish, hot sauce, and pepper-infused honey creates a zestier, more balanced sauce than a standard bottled version.
- A screaming-hot wood-fired oven attachment stands in for a broiler. Preheating to 600°F is hot enough to render bacon and cook shrimp quickly, which should help the bacon crisp before the shrimp overcooks during a short, high-heat finish.
- Preheating the cast iron pan inside the oven sets up a hard sear. Letting the Lodge baking pan come up to temperature before the shrimp go in should help kickstart browning on contact, the same principle as preheating a skillet before searing.
- Seasoning the shrimp directly rather than relying on the bacon alone. Cattleman's Grill California Tri-tip Seasoning is listed for the shrimp itself, meaning the shrimp is meant to carry its own flavor layer independent of the bacon wrap and cocktail sauce.
