Bacon Crusted Shrimp Skewers with Fennel Salad and Corn Salsa
| 24 | Mirabel Pacific White Shrimp Raw P&D Tail on, thawed |
| to taste | salt & pepper |
| 1/4 cup | maple syrup |
| 1 cup | crumbled cooked bacon |
| 8 | metal or wooden skewers |
Fennel Salad
| 1/2 | fennel bulb, thinly sliced |
| 4 cups | baby arugula |
| 2 tbsp | maple syrup |
| 1/4 cup | sherry vinegar |
| 1 tbsp | Dijon mustard |
| 1/2 cup | olive oil |
| 1/2 tsp | each salt & pepper |
Corn Salsa
| 2 cups | corn kernels, cooked |
| 1 | jalapeno, seeded and finely diced |
| 1/2 | red pepper, diced |
| 1 | shallot, diced |
| 1 tbsp | chopped fresh coriander |
| 1 | juice and zest of 1 lime |
| 2 tbsp | rice wine vinegar |
| 2 tbsp | olive oil |
| 1 tsp | honey |
| 1/2 tsp | each salt & pepper |
INSTRUCTIONS
Thread 3 Shrimp on each of 8 skewers.
Season with salt and pepper, brush both sides with maple syrup. Roll skewers in crumbled bacon. Bake at 450°F (230°C) for about 5 minutes or until cooked.
Fennel Salad
Place fennel and arugula in bowl. Combine remaining ingredients and toss with fennel mixture.
Corn Salsa
Combine all ingredients and season to taste.
Assembly
Place small amount of salad on to a plate, top with 2 skewers. Fill shooter glass with corn salsa and serve on the side.
Recipe provided by High Liner Foods Inc.
