48 slices Applewood smoked bacon 96 fresh shrimp Enough oranges to make 1 gallon juice 2 c soy sauce 1/4 c sesame seeds 1 T ginger powder 2 c brown sugar 1 c vinegar 1/2 c arrowroot
Slice bacon strips in half and wrap each half around a shrimp. Fry in neutral flavored oil until bacon is done.
For dipping sauce, zest oranges and set aside. Squeeze oranges to make one gallon juice. Combine remaining ingredients with the juice in a large saucepan and bring to a boil. Lower heat and reduce ingredients to one half.
Per serving: Place 3 shrimp in small appetizer bowl. Drizzle sauce onto shrimp. Sprinkle with rest of orange zest.
Robert Merrifield, The Polo Grill at Utica Square
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