"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
12 - deveined jumbo shrimp 1 - can pineapple chunk in natural juice, drained 6 - slices of center cut bacon cut in 1/2 12 - wooden toothpicks.
Heat a nonstick skillet over medium-high heat. Can be grilled also. Holding a shrimp, place a bit sized chunk of pineapple in the natural curve of the shrimp, then wrap bacon around the shrimp and pineapple, secure with a toothpick. Wrap and secure all 12 shrimp then add to the hot pan. Cook about 3 minutes on each side or until the bacon is crisp and the shrimp are opaque and firm.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.