Bacon-Wrapped Shrimp with Corn and Okra Salad

Bacon-Wrapped Jumbo Shrimp with Corn and Pickled Okra Salad

Makes 8 servings

1 (8/12 count) package frozen Coastal Seafood Raw Shrimp, peeled and deveined, tail-on, defrosted (available in our retail store)

1 pound Fantasma's Finest Jalapeño Bacon

4 tablespoons butter, melted

2 tablespoons brown sugar

Corn relish:

4 ears fresh corn-on-the-cob

1 cup cherry tomatoes, halved

1 jar Fantasma's Finest Pickled Okra, use 4 medium okra, sliced into wheels

1 handful parsley, chopped

Sriracha mayo, for garnish

Preheat the oven to 400° F.

Wrap each shrimp with a slice of bacon; use a toothpick to secure the strip. Place each shrimp on a baking sheet. Combine melted butter and brown sugar. Brush with melted butter mixture. Bake shrimp for 20 minutes.

Set oven to broil. Broil the shrimp for 1-2 minutes or until bacon is crisped to your liking. Serve with corn relish and a drizzle of sriracha mayo.

To make the corn relish: Remove husk and silks. Immerse corn into boiling water for 3-5 minutes. Remove with tongs and allow corn to cool to the touch. Use a sharp knife to strip the kernels. Combine in a bowl with tomatoes, okra, and parsley. Serve relish as a side with the shrimp.