Bacon Wrapped Shrimp With Passion Fruit Mustard And Avocado Recipes

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

Steps:

• In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup, about 20 minutes.
• Meanwhile, in another saucepan, toast the cumin seeds over moderate heat until fragrant.
• Add the honey and green chile and bring to a simmer, remove from the heat and let stand for 15 minutes.
• Strain the honey and stir in 1 teaspoon of the water.
• In a bowl, blend the dry mustard with the remaining 2 teaspoons of water; let stand for 5 minutes.
• Stir in the Dijon mustard.
• Strain the reduced passion fruit juice into the mustard and season with salt.
• Fire your grill and wrap each shrimp in a slice of bacon.
• Grill the shrimp over moderately high heat, turning a few times, until the bacon is lightly charred and the shrimp are cooked throughout, about 4 minutes.
• Fan the avocado slices on each plate and top with the shrimp. Spoon the mustard around the shrimp, then spoon the honey around the mustard. Drizzle the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.

Steps:

• Place passion-fruit puree in a small heavy-bottomed saucepan. Bring to a simmer over medium heat. Let puree reduce until thickened. Strain through a fine mesh sieve; you should have about 3 tablespoons.
• In a small bowl, mix together dry mustard and 1/2 teaspoon water to form a paste; let stand 5 minutes. Mix in Dijon and reduced passion fruit puree; season with salt. Set aside.
• Toast cumin in a small skillet over medium heat until fragrant; add honey and chile. Bring to a simmer and immediately remove from heat. Let stand 15 minutes. Strain through a fine mesh sieve; set aside.
• Wrap each shrimp with bacon, leaving the tail exposed; season with salt and pepper.
• Coat the bottom of a medium skillet with olive oil and heat over medium-high heat. Add shrimp and cook until bacon is crisp and shrimp is cooked through. Add thyme and toss to coat; remove skillet from heat.
• Thinly slice avocados crosswise and fan each half out onto each of four plates. Divide shrimp evenly between plates and place on top of avocados. Drizzle with mustard mixture and then with honey mixture; garnish with cilantro. Serve immediately.

Steps:

• In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting., In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.