Bacon Wrapped Shrimp & Asparagus
- 1 bunch Asparagus
- 3 Tablespoons Olive Oil, Divided, Plus 1 Teaspoon For Asparagus
- 1/2 teaspoons Sea Salt
- 12 whole Large Shrimp, Cleaned And Deveined
- 1 whole Egg, Beaten
- 1/2 cups All-purpose Flour
- 6 slices Muenster Cheese, Cut In Half Lengthwise
- 12 strips Microwavable Bacon
- 1 pound Angel Hair Pasta
- Fresh Lemon Juice
- 1/4 cups Parmesan Cheese
- Salt And Pepper
- 1.
- Preheat the oven to 350 degrees F. Begin by laying your asparagus on a foil-lined baking sheet.
- Drizzle with 1 teaspoon olive oil and sea salt.
- Bake for 20 minutes or until tender.
- 2.
- Drop the shrimp in the beaten egg, then toss in the flour; repeat.
- Do this with all 12 shrimp.
- Heat 2 tablespoons olive oil in a saute pan till smoking; place shrimp in the oil.
- Once shrimp begin to turn pink, flip and brown the other side.
- Remove to a paper towel-lined plate to drain.
- 3.
- Once the asparagus has been cooked, slice in half.
- Take 1 shrimp and 2 halves of an asparagus and wrap with a strip of Muenster cheese and microwavable bacon.
- Its best to use microwavable bacon in this case because its pre-cooked and you are just reheating it in the oven.
- Use a toothpick to secure and make sure it doesnt unravel as it bakes.
- Place in the already preheated oven and cook for 10 minutes or until cheese is melted and shrimp is cooked thoroughly.
- 4.
- In the meantime, boil and cook the pasta according to the package directions.
- Once done, toss with remaining 1 tablespoon olive oil, fresh lemon juice and Parmesan cheese.
- Salt and pepper to taste.
- 5.
- Place a heaping pile of pasta on the plate and on top, the bacon-wrapped shrimp and asparagus.
- Remember to remove the toothpick before presenting your dish.
- The cheese helps ensure the bacon wont unravel.
olive oil, salt, shrimp, egg, allpurpose, muenster cheese, bacon, pasta, lemon juice, parmesan cheese, salt
Taken from tastykitchen.com/recipes/main-courses/bacon-wrapped-shrimp-asparagus/ (may not work)