Shrimp, put on a skewer and roasted over an open fire, is a recipe that predates history. Archaeologists have found shrimp shell in paleolithic middens. One of the few cookbooks from the Roman period has a very nice recipe for shrimp.
In the new world, shrimp were very common, and were often eaten as part of Lent or the Friday exemption on meat.
- 16 Jumbo shrimp
- 16 fresh basil leaves
- 16 slices of bacon or ham (trim the fat)
- 12 oz barbecue sauce
- 3 teaspoons grated horseradish
- 3 Tbsp brown sugar.
- 4 Tbsp dark rum.
- Preheat oven to 375.
- In a pot, combine the sauce ingredients. Warm and keep on low heat while making the shrimp.
- Butterfly the shrimp and put a leaf of basil inside.
- Wrap each shrimp with a piece of bacon and skewer.
- Balance the skewers over a long pan and bake in the oven for a few minutes. Then brush them with the sauce. Continue every few minutes until the shrimp are done (10-15 minutes)
- Serve with lots of extra sauce.