Ingredients: 1/2 cup mayonnaise 1 tablespoon minced shallots 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon, crushed 1 1/2 teaspoons tarragon or red wine vinegar 1/8 teaspoon freshly ground pepper 16 jumbo shrimp, peeled, deveined, with the tail segment left on 8 strips smoked bacon, cut crosswise in half 16 wooden toothpicks, soaked in water for 20 minutes and drained Directions:1. For the bearnaise sauce: Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl. Cover and let stand at room temperature to blend the flavors, at least 1 hour. 2. Wrap a bacon strip around each shrimp, securing the bacon with a toothpick. 3. Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. 4. Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minute. 5. Remove toothpicks and serve immediately with the sauce. |