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Add a photoServings: 4
Ingredients
- 2 ounce lemon juice
- 1 Tbsp. oregano
- 1/2 tsp cayenne pepper
- 1 pch kosher salt Freshly-grnd black pepper to taste
- 24 lrg shrimp
- 12 x strips bacon
- 16 ounce Spanish rice
- 8 ounce Monterey Jack cheese
- 1/2 c. canola oil
Directions
- In a large bowl, mix lemon juice, oregano, cayenne pepper, kosher salt and pepper. Add in shrimp to the mix; let marinate for 1 hour.
- Remove shrimp from marinade and drain. Cut each strip of bacon in half lengthwise and wrap each shrimp "barber pole" style. Place oil in a large skillet and heat. Carefully place shrimp in skillet and fry till bacon is crisp. Remove shrimp and lightly blot to remove excess oil.
- Place rice in middle of the plate and sprinkle with cheese. Arrange shrimp around plate.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 1316 | |
| Calories from Fat 763 | 58% |
| Total Fat 85.19g | 106% |
| Saturated Fat 26.23g | 105% |
| Trans Fat 0.11g | |
| Cholesterol 173mg | 58% |
| Sodium 1136mg | 47% |
| Potassium 470mg | 13% |
| Total Carbs 93.84g | 25% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.81g | 1% |
| Protein 40.75g | 65% |
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