Bold and Tender, Wrapped in Smoke
There is something almost theatrical about a party appetizer that doesn't try too hard. These shrimp arrive quietly — no fuss, no flourish — yet the moment they leave the oven, the room shifts. The balsamic does what it always does: deepens, rounds, pulls everything into focus. The bacon lends its slow-rendered warmth, and the shrimp beneath it all stay tender, patient, waiting to be discovered. It's the kind of thing you make once and find yourself returning to — not because it's clever, but because it's genuinely satisfying.
Ingredients
- 1/4 cups Alessi Extra Virgin Olive Oil
- 1/4 cups Alessi Balsamic Vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Alessi Garlic Puree
- 1 teaspoon dried oregano
- Alessi Sea Salt and Ground Black Pepper, to taste
- 20 jumbo shrimp, peeled and deveined with tails on
- 10 bacon strips, cut in half
- 1/4 cups Alessi Traditional Balsamic Reduction
Instructions
- Combine olive oil, balsamic vinegar, lemon juice, garlic, oregano, salt and pepper in a large Ziploc bag.
- Add shrimp and toss to coat.
- Marinate in refrigerator for up to an hour.
- Preheat oven to 375.
- Remove shrimp from bag and wrap each shrimp in a piece of bacon, securing with a toothpick.
- Place shrimp on a foil lined baking dish and brush with balsamic reduction.
- Bake for 12-14 minutes until shrimp are pink.
- Broil on high an additional 2-3 minutes to crisp bacon.
