I cater for dinner parties on occasion, so I’m always trying to think of new ideas for hors d’oeuvres (aka appetizers.) Typically the first introduction to any good party consists of cocktails and small bites. In my opinion, the pre-dinner finger food pretty much sets the tone for what may or may not be an awesome culinary experience. Nothing says “let’s have a good ass time” like dunking tangy bacon-wrapped shrimp in a creamy chimichurri. I’ve made this dish now five or six times (per request) and not only do my clients rave about it, they’ve demanded that I share the recipe here. And despite the complexity of flavors, it’s incredibly easy to make! It’s asweet, salty, slightly spicy and crunchy–what else could you want?!
When choosing the shrimp, be sure to get the biggest ones you can find at your local market. Although you could the use uncooked frozen kind, I recommend you buy a fresh batch from the seafood counter. Ask for any kind of jumbo size uncooked shrimp. I used tiger shrimp in the recipe pictured, but they’re rather pricey and often times hard to find. But any large raw shrimp will do.If you are unfamiliar, Chimichurri is an Argentinian marinade mostly used on grilled meats. Although there are dozens of ways you can make it, the key components of a traditional chimichurri sauce are the following: fresh parsley, cilantro, cloves of garlic, olive oil, oregano, lemon or lime juice (or white vinegar) cumin and salt. All of these ingredients are then blended together until smooth. Since this chimichurri serves as a dipping sauce in this recipe, I decided to add an avocado for extra creaminess and vibrant green color. For the spicy kick, half of a serrano chile.
You can use whatever kind of pork bacon you’d like for the wrap. I’ve never attempted it with turkey bacon because I absolutely hate the stuff…taste like cardboard to me. But if you don’t eat pork, you can always go bacon-less. Just drizzle the sweet glaze over the baked shrimp and serve them with the chimi’ sauce.