A slightly upscale version of a long-time-ago classic appetizer dish. I can recall when it was common that the original Bacon Wrapped Water Chestnuts were found at every pot luck event simply because of its ease in preparation.
For this version, succulent shrimp, filled with a water chestnut stuffing all wrapped in crisp bacon.
24 large shrimp, peeled; tails left on 12 strips bacon, halved; slightly cooked, until limp Stuffing: 1 small onion, finely chopped ½ (8 oz.) can water chestnuts, coarsely chopped 2 stalks green onion, chopped 1 clove garlic, minced 1 tsp. chili garlic paste 1/2 tsp. fresh ginger, minced 1 large egg, beaten pinch salt, white pepper 1/3 c. bread crumbs, as needed
Preheat broiler. In a small bowl; combine stuffing ingredients. Add bread crumbs to bring to desired consistency. Place 1 tablespoon of stuffing into leg part of shrimp. Wrap tightly with bacon; secure with a toothpick. Broil until cooked through 5-6 minutes; or sauté in oil over medium heat or deep fry until golden.
For service: Drizzle with Garlic Chili Oil or favorite dipping sauce. Serves 6.