Surf & Turf Bacon Jam Cocktail September 02 2013


  • 32 shell-on (21 to 25 count) tiger shrimp
  • 8 oz The Bacon Jams Red Chile & Garlic Spreadable Bacon 

For the brine

  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 1 cup water
  • 2 cups ice 


Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water, leaving shells intact.

Alternatively use peeled shrimp.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 25 minutes.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and let dry. In a large bowl, toss shrimp with EVOO and dust with Old Bay seasoning.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Once shrimp have chilled, arrange with The Bacon Jams Red Chile & Garlic Spreadable Bacon in a decorative glass as desired.