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BELFALAS BARAN "GOLDEN BROWN FROM THE SOUTHLANDS:" SHRIMP WITH DIJON MUSTARD

A savory recipe inspired by J.R.R. Tolkien's tales of Middle Earth.

  • 2 pounds medium/large shrimp, cleaned and deveined
  • 1 pound bacon (smoked) or turkey bacon
  • 1 large jar of Dijon mustard (or hot and spicy mustard for the extremely brave)
  • 1/2 cup organic honey
  • 2 oranges
  • 1 clove fresh garlic, minced
  • Pinch crushed red pepper
  • Toothpicks
  • Unbleached parchment paper

Preparation time: 15 minutes (it took us much longer than this to wrap all the shrimp).

Tester's note: We bought large shrimp.

Cooking time: 10 minutes.

Cut bacon pieces in half lengthwise and then in half across; set aside.

Place minced garlic in a medium bowl with chopped basil and thyme. Roll shrimp in mixture. Roll shrimp in bacon and secure with a toothpick. Place on cooking sheet on unbleached parchment paper. Sprinkle with a pinch of crushed red pepper. Cut oranges in half and sprinkle with juice . . . not too much. Place in oven on 525 degrees (broiler) for 5 to 7 minutes or till shrimp turns pink. (Our shrimp was precooked, so we broiled until bacon was done.) Turn once. While broiling, mix honey and mustard and a spray of juice from the orange.

Remove shrimp when ready, cooling slightly. Place on serving tray with Dijon bowl in the middle and enjoy! (We had quite a bit of leftover dip, so we suggest halving the recipe.)

Serves 10 to 15 people.

Tested by food editor Suzanne Martinson

Thursday, September 19, 2002

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