Bacon Wrapped Shrimp in Tamarind Sauce
Created by Chef Carlos Gaytan of Mexique
18 large shrimp, peeled and deveined
18 fresh epazote leaves*
9 slices of Farmland® Hickory Smoked Classic Cut Bacon
1 cup of tamarind glaze
1 chile morita**
1/4 cup of orange juice
salt to taste
Rinse shrimp and wrap each piece individually with epazote leaves.
Cut each bacon slice in half, and then wrap a slice of bacon around each piece of shrimp.
Insert toothpick in the center of shrimp to ensure bacon is secured. Grill for 5 minutes on each side or until bacon is crispy and fully cooked.
Combine tamarind glaze, chile morita, orange juice and lemon juice in a sauce pan. Let sauce cook for 20 minutes on low fire or until sauce starts thickening.
Mix sauce in a blender until smooth.
Pour sauce in the middle of a flat and place shrimp over sauce. Garnish with sesame seeds.
*Use cilantro as a substitute for epazote leaves if unavailable
** Use chipotle chile as a substitute for chile morita if unavailable