Place oven rack 6 in. from heat. Preheat broiler to HIGH. Line a large rimmed baking pan with foil; place a wire rack in prepared baking pan.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
English cucumber slices serve as the “crackers” for these Greek-inspired, bacon-wrapped shrimp appetizers.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 20 Fish Market peeled & deveined raw shrimp, tails removed (31 to 40 ct.) | ||
| 1 tsp. salt-free Greek seasoning | ||
| 10 slices Hy-Vee fully cooked hardwood smoked bacon, halved crosswise | ||
| ¼ c. refrigerated tzatziki with feta dip & spread | ||
| 20 (¼-in.-thick) slices English cucumber | ||
| Fresh dill, for garnish |
Things To Grab
- Large rimmed baking pan
- Foil
- Wire rack
- Paper towels
- Medium bowl
- Spoon or silicone spatula
- Small narrow spatula or knife
Directions
Pat shrimp dry with paper towels. Place shrimp in a medium bowl. Sprinkle with seasoning; toss to coat. Wrap each shrimp with a bacon half-slice. Place, seam-side down, on the wire rack in pan.
Broil shrimp for 1 to 2 minutes or until bacon is crisp and shrimp reach 145 degrees.
To assemble, spread about ½ tsp. tzatziki dip on each cucumber slice. Top with shrimp. Garnish with dill, if desired.
Nutrition facts
Servings
50 Calories per serving
2 appetizers
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 30mg
- Sodium: 230mg
- Total Carbohydrates: 1g
- Protein: 5g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%