Butterflied Shrimp with Bacon

This appetizer is my go-to crowd pleaser!  You have to admit, it's hard to go wrong with bacon anything but this is a great dish for you to serve because it's not as common to find on menus or at dinner parties as say - pigs in a blanket or bacon-wrapped asparagus.

My dad serves this at Christmas dinner every year and we all love it!

Serves 3-4
Prep time 10 min
Cook time 15-20 min

24 large shrimp, deveined, de-shelled and butterflied
6 strips of bacon

Green onion, cut into 2 inches long and julienned 
2 eggs, mixed
1 cup breadcrumbs, spread out on a small plate
1/2 tsp sea salt
3 tbsp extra virgin olive oil

Shrimp de-veined and through to fold out "butterfly" style

Wash and soak the defrosted, de-shelled shrimp in water with the salt for 20 min. Devein the shrimp by cutting it through along its back. Cut through to ensure you can fold the shrimp out "butterfly style".

Cut bacon strips into quarters- each piece should be 1 1/2 to 2 inches long. Place a piece of bacon on top of each shrimp and a piece of green onion, length-wise in between. Dip the bacon and shrimp into the egg mixture and then coat both sides with breadcrumbs.

Over medium heat, pour the oil into the pan and fry each shrimp for 10 min until they're cooked, browning on each side. Serve immediately.

(L to R) Bacon and shrimp, shrimp cut butterfly style, bacon on top of shrimp,
bacon and shrimp dipped in egg, bacon and shrimp covered with breadcrumbs

Fry each shrimp for 10 min until they're cooked, browning on each side.

Fry each shrimp for 10 min until they're cooked, browning on each side.
Serve immediately.