Momentum - Business to Business Online Magazine MOMENTUM Summer 2018 | Page 9

A Recipe From Jane McFaddin Cooking Corner Summer is the perfect time for casual get-togethers and spending time with friends! Making it easy? Delicious drinks and snacks that turn any gathering into a party Bacon-Wrapped Shrimp Tacos GUACAMOLE 1 avocado halved, pitted, peeled 1 Tbs. lime juice ¼ tsp. salt 1 scallion, chopped 1 TBS. chopped fresh cilantro ½ jalapeno pepper, seeded, minced SHRIMP 8 slices bacon 24 medium shrimp, about 12 oz., peeled and deveined and tails left on 1/3 cup orange marmalade ¼ tsp. chipotle chile pepper 24 restaurant style tortilla chips, such as Tostitos PREPARE GUACAMOLE Mix ingredients together 201 Enterprise Ave, #625 League City, TX 77573 832-871-4448 HOME . AUTO . MARINE . COMMERCIAL Pelican-Insurance.com [email protected] 832-871-4448 PREP SHRIMP: Position broiler rack so that shrimp will be 3”-4” from heat source. Preheat broiler Line rimmed baking sheet with foil; coat with cooking spray. Place Bacon on paper towel lined microwave safe plate. Cover with paper towels; microwave on high in 30-second intervals until some of fat has been rendered and bacon is partially cooked, but still pliable, 1-1 ½ minutes. Cut each bacon slice into 3 pieces. Wrap 1 bacon piece around each shrimp; secure with toothpicks. Place on baking sheet. BROIL SHRIMP: In small microwave-safe bowl, combine marmalade and chipotle pepper; Microwave on HIGH in 30-second intervals until melted. Broil shrimp 5 minutes until bacon is crisp and shrimp are opaque, turning once and brushing with marmalade mixture half way through cooking time. ASSEMBLE TACOS: Before serving, arrange tortilla chips on serving platter. Remove toothpicks from shrimp. Spoon about 2 tsp. guacamole on each chip; top with shrimp. Makes 12 servings. MOMENTUM / Summer 2018 8