Brown Sugar Shrimp Smokies

From Harvest of the Sea Kitchens

Ingredients:

8/oz. Harvest of the Sea, Cooked, 41-50 P&D Tail Off Shrimp

Oil, for deep pan fry, 350°

1 lb. Bacon, your favorite, I used North Country Smokehouse Fruitwood, Smoked, Uncured, All-Natural 2 tbsp. cayenne pepper

1 c brown sugar

1/3 cup water

3 oz Hoisin sauce

Toothpicks

Smoked Sea salt (Spiceoligy) – as desired

Cracked black pepper – as desired

Method

1. Pre-cook bacon to light brown, dust strips with cayenne pepper, cook so still pliable, do not overcook.

2. While bacon is cooking make the brown sugar glaze, combine sugar, water and hoisin in a saucepan and bring to a boil, once glaze boils turn down to a simmer and keep warm.

3. Wrap each shrimp piece with ½ of a strip of bacon, pin with a toothpick, drop in hot oil for 90 seconds, remove and dry on paper towel, once dry add to brown sugar glaze in saucepan, coat each piece completely

4. To serve: Remove toothpick, serve shrimp smokies with glaze on the side, for dipping, top with Speleology Smoked Sea Salt and Cracked black peppercorns.