Bacon Wrapped Shrimp with JAR Sauce
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• 20 large skewers
• 20 uncooked large shrimp, peeled, deveined
• 1 tablespoon (about) chopped fresh rosemary
• Balsamic vinegar
• 10 bacon slices, cut in half crosswise

Soak the wooden skewers in cold water for at least an hour before cooking. Preheat grill.

Arrange shrimp on baking sheet. Sprinkle with rosemary, ground black pepper, and several splashes of vinegar. Then, wrap each shrimp with a strip of bacon. Thread onto large skewers. Grill shrimp 4 to 5 inches from heat source until shrimp are cooked through and bacon is browned, watching carefully to prevent burning, about 5 minutes per side. Sprinkle with additional rosemary, if desired.

JAR Sauce
This is Josie and Ryan’s “what’s in the fridge that sounds yummy sauce.” We wanted something different, flavorful and simple. Ryan said, “pomegranate juice. chili paste.” I thought, “duck sauce,” and we combined our ideas. Add more chili paste if you’d like it spicier.

• 3 tablespoons pomegranate juice
• 4 tablespoons hoisin sauce
• 1 teaspoon Thai chili paste
• Juice from one lime
• 1 tablespoons chopped cilantro
• 1 tablespoon chopped green onion

Combine the first four ingredients in a small bowl. Mix thoroughly, then stir in the cilantro and onion.

Recipe courtesy of In Good Taste Cooking School
231 NW 11th
503-248-2015