Well, I had my chocolate covered bacon today (Tuesday) and enjoyed it very much. My friend could
After, we went shopping and the cashier was one I had talked to last week and given my blog address too. She said she had been looking at my recipes but hadn't had time to try any yet. As a working girl you don't really get a lot of time to cook and, as I recall, often feel too tired to do so anyway. Then I took Rogue One back to the library and told them it was unplayable. The librarian found me another copy and I played that fine - I enjoyed it very much. A good prequel.
Having eaten a large lunch we decided to have Asparagus with Poached Eggs and Parmesan, fairly light dish for supper. Will be the last time we can have it til next year. Still got some asparagus left, but nearly at the end. I froze a lot but not the same thing at all.
Thursday morning we have a company coming to look at the A/C. I believe it is totally shot which means a new machine. Problem is it was really pushed into the wall sleeve and I believe will be very difficult to get out. Thank goodness at the moment it isn't too hot.
This is obviously a McCormick's recipe but it sounded so delicious. Whether we can get the marinade mix here or not I don't know.
Island Woodfire Shrimp with Bacon-Wrapped Pineapple
1 package McCormick® Grill Mates® Island Woodfire Grill Marinade
1/4 cup oil
2 Tbs cider vinegar
2 Tbs water
1 lb large shrimp, peeled and deveined
8 slices bacon
1/2 ripe pineapple
1. Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 1/4 cup for brushing. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. (Marinate seafood no longer than 30 minutes.)
2. Meanwhile, cut bacon slices in half to make 16 pieces. Place 2 layers of paper towels on microwaveable plate. Place 8 pieces of bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 2 to 4 minutes or until bacon is partially cooked. Repeat with remaining bacon. Set aside.
3. Peel pineapple then halve lengthwise. Cut off core from each half. Slice pineapple crosswise so pieces are same thickness as shrimp. Wrap 1 piece bacon around each pineapple slice. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread 2 shrimp and a bacon-wrapped pineapple onto each skewer.
4. Grill skewers over medium-high heat 4 to 6 minutes or until shrimp is cooked through, turning occasionally and brushing with reserved marinade.
Author Notes: (1 skewer) Servings
Have a great day