Bacon-Wrapped Shrimp With Quick Bearnaise Sauce - cooking recipe

Ingredients

1/2 cup mayonnaise
1 tablespoon minced shallot
1/2 teaspoon dried tarragon, crushed
1 1/2 teaspoons red wine vinegar
1/8 teaspoon fresh ground pepper
16 large shrimp, peeled, deveined, with the tail segment left on
8 slices smoked bacon, cut crosswise in thirds
16 wooden toothpicks, soaked in water for 20 minutes and drained

Preparation

For the bearnaise sauce: Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl.
Cover and let stand at room temperature to blend the flavors, at least 1 hour.
Wrap a bacon strip around each shrimp, securing the bacon with a toothpick.
Broil: 5 minutes until bacon starts to crisp.
Turn shrimp and broil another few minutes until bacon is crisp all the way, remove and drain on paper towels.
Keep shrimp warm.
Or For Barbeque: Prepare barbecue (medium-high heat).
Brush grill rack lightly with oil.
Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minute.
Remove toothpicks and serve immediately with the sauce.