The Cooking Mom
Bacon Wrapped Shrimp
1 1/2 pounds large raw shrimp, peeled
1 pound bacon
1/2 cup brown sugar
1 1/2 cups Zesty Italian dressing
Soak skewers in water for at least a few hours. Cut bacon strips in half. Wrap a half piece of bacon around each shrimp. Slide a few shrimp on each skewer. Place skewers in a shallow dish. Sprinkle brown sugar over the top. Pour dressing over the top. Cover and refrigerate for 2 hours. Preheat the grill. Grill skewers for a few minutes on each side until shrimp turns pink and bacon gets crisp.
Layered BLT Salad
1 (16 ounce) container sour cream
1 cup mayonnaise
1 packet dry Ranch Dip Mix
2 to 3 hearts of romaine lettuce roughly chopped
1 pound cooked and crumbled bacon, divided
3 cups sliced grape or cherry tomatoes
half of a red onion, sliced thin
3 cups croutons
In a bowl whisk together first 3 ingredients until well blended. Layer in this order: lettuce, tomatoes, half of the onion and half of bacon in a 13- x 9-inch baking dish or large, pretty, clear glass bowl. Spread sour cream mixture evenly over salad. Sprinkle top with remaining bacon and onions. Cover carefully and chill salad at least 2 hours before serving. Serve with croutons.
Cheesy Potato and Bacon Packets
4 to 5 large potatoes, sliced thin
1 onion, sliced thin
4 Tablespoons butter, melted
2 to 3 teaspoons seasoning salt
1 teaspoon black pepper
1/4 cup grated parmesan cheese
2 cups shredded cheddar cheese, shredded
1/2 pound bacon, cooked and crumbled
a few sheets of heavy-duty foil
Toss the potatoes and onions together with butter, seasoning salt and pepper. Divide the sliced potatoes and onions equally between a few large pieces of heavy-duty foil that have been sprayed with cooking spray. Sprinkle cheddar then Parmesan cheese over the top on potatoes. Then top with bacon.
Bring opposite ends of the foil together and seal to form a packet. Place on grill over medium heat for about 25 to 40 minutes or until potatoes are fork-tender. Remove from grill, carefully open the packets.
You can also bake foil packets on a large baking sheet in a preheated 350 degree oven for 25 to 40 minutes.
Ginger Soy Flank Steak
1/3 cup vegetable or canola oil
1/3 cup soy sauce
1 Tablespoon lemon juice
1 Tablespoon sugar
1 Tablespoon grated ginger
2 to 3 pound flank steak
Whisk together first 5 ingredients. Pour over flank steak in glass dish or re-sealable bag. Cover dish or seal bag and marinate in the fridge for up to 24 hours. Remove from marinade and grill until desired doneness, about 4 minutes per side for medium-rare. Remove to a plate or cutting board and let rest 5 minutes. Slice into thin strips against the grain on a diagonal.