This is such an easy and delicious dinner. I started off with a 2-lb bag of Jumbo, frozen, raw shrimp that I defrosted under cool water and removed the shells. They were split and deveined already so it went really quickly. Next, I put some Old Bay seasoning on the shrimp and then wrapped each jumbo shrimp in a half slice of raw bacon and fastened with a toothpick. I put them into a container and poured BBQ sauce on them and let them sit in the fridge for a couple hours. When I got ready to cook them I preheated my oven on broil and put in a foil-lined pan with the shrimps for approximately 6 minutes. The oven rack was at the middle of the oven so it would go faster if it were higher to the heating element. The shrimp and the bacon cooked at the same time so they were both perfect. Kids loved them and I just tossed away the foil when I was finished. Ta Da!
A rustic tart filled with potato slices, sautéed mushrooms, caramelized onions, bacon, cheddar cheese, garlic and fresh Rosemary. A quick egg-wash on the dough and then baked until bubbly and golden (about 40 minutes @350F) on parchment paper, which I love using. I got home too late to make my own dough since it would have had to sit in the fridge for about an hour; so, I used pre-made phyllo sheets instead. I know, I know, bad pastry chef wannabe… LOL. I saw this made when I was shadowing a culinary student at the cooking school I am going to be going to this fall. I changed it up a bit with the added mushrooms, garlic and phyllo. They made an easy tart dough, but it really does need to be refrigerated for about an hour.