Recipe: Cognac Shrimp Wrapped in Bacon

COGNAC SHRIMP WRAPPED IN BACON

12 jumbo shrimp
1/4 cup cognac
12 fresh sage leaves (or 1 tsp. dried)
6 thin slices lean bacon
Freshly ground black pepper
1 lemon, cut in wedges
4 bamboo skewers

Remove the shrimp shells but leave the tails on. Devein if desired. Marinate the shrimp in the cognac for 30 minutes to an hour. If using dried sage, add it to the cognac marinade.

Preheat the broiler.

Cut the bacon slices in half lengthwise.

Drain the shrimp, but reserve the marinade (see note below). Wrap each shrimp in a piece of bacon. Thread the shrimp on skewers, placing fresh sage leaves (if using) between them. Add a generous grind of pepper.

(These may be prepared one day in advance, covered and refrigerated.) Wrap the skewers' ends with foil to prevent burning.

TO COOK:
Broil for about 5 minutes per side. The shrimp should be just cooked, pink and tender without being tough, and the bacon cooked through. Remove the foil.

Serve warm with lemon wedges and garnish with any remaining sage leaves.

*Boil the reserved cognac marinade and any pan juices from the shrimp for 2-3 minutes. You can use this as a sauce (served with bread for sopping it up), or as a base for a pasta side dish, adding olive oil and flavorings of your choice, such as parsley, garlic and lemon juice.

Makes 4 servings / bar bites
Source: Great Bar Food at Home by Kate Heyhoe and Alexandra Grablewski