Tapas (Shrimp & Bacon Brochettes )
Tapas is a traditional part of Christmas in Spain. Tapas, or small dishes, is an appetizer or snack sized portion of food in Spanish cuisine. Spain is the second biggest consumer of seafood in the world, after Japan. Therefore, seafood is always on the menu for Christmas. Usually there is a wide variety and selection of tapas. The most common ingredients include various cheeses, ham, shrimp, prawns or langoustines.
The Spanish love bacon, which is cured and air-dried in the same way as their famous jamón. This combination of prawns and bacon is very popular, and can be found at most Tapas bars, as well as at many banquets and receptions.
Makes 12 pieces
5 oz jamón or thinly sliced bacon
24 med-large uncooked,headless prawns, peeled
Freshly ground black pepper
3 tablespoon olive oil
1 clove garlic
1 tsp paprika
1 tsp thyme
2 lemons, quartered
12 wooden skewers or toothpicks
Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the shrimp.
Whisk garlic, paprika, thyme, olive oil, half the lemon juice, and salt and pepper to taste, in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
Wrap each shrimp with a piece of bacon. Place the wrapped shrimp flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed.
On a high heat griddle or grill, barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up.
Alternatively, place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes. Squeeze over the juice of the remaining lemon wedges and serve immediately.
The video (linked in the title above) provides a tutorial on making the tapas in the oven. The video below shows how to make these delicious appetizers on the grill--with the addition of cheese.