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Begin the evening with this stunning shrimp appetizer and you may decide to delay dinner! Bon appetite!
- For the Bacon Wrapped Shrimp:
- 16 pieces bacon
- 1 bag (16 ounces) shrimp, thawed, peeled and deveined (about 32 shrimp)
- 16 toothpicks
- For the Apricot Ginger Dip:
- 1 jar (9 1/2 ounces) apricot spreadable fruit or preserves
- 1 teaspoon cider vinegar
- 2 teaspoons fresh ginger, grated
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 2 tablespoons warm water
FOR THE BACON WRAPPED SHRIMP:
Preheat oven to 400 degrees F.
Cut bacon in half, lengthwise. Wrap a piece of bacon around each shrimp and secure with a toothpick. Place on a cookie sheet and bake for about 20 minutes or until the bacon is crisp. Serve with apricot ginger dip.
FOR THE APRICOT GINGER DIP:
Combine the fruit spread, vinegar, ginger, thyme, garlic powder and water. Mix well. Add a little more water if the mixture is too thick.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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