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Seafood, Side or Appetizer

Basiled Shrimp

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.

Serves:about 4.


  • 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.



  1. Preheat oven to 375.
  2. In a pot, combine the sauce ingredients. Warm and keep on low heat while making the shrimp.
  3. Butterfly the shrimp and put a leaf of basil inside.
  4. Wrap each shrimp with a piece of bacon and skewer.
  5. 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)
  6. Serve with lots of extra sauce.


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