½ cup extra-virgin olive oil, plus more for brushing2 tsp finely grated lemon zest¼ cup fresh lemon juice6 garlic cloves, thinly sliced6 small jarred or dried Calabrian chiles, minced20 jumbo shrimp, shelled with tails intact10 slices of bacon, cut in half crosswise
- Prepare the shrimp in a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic and chiles. Wrap each shrimp with a piece of bacon and add to the marinade. Cover and refrigerate for 1 hour; turn the shrimp halfway through marinating.
- Light a grill or preheat a grill pan; brush with oil. Season the shrimp lightly with salt and pepper. Grill over high heat, turning once, until the bacon is browned and the shrimp is just cooked through, 4 to 6 minutes. Transfer the shrimp to a platter and serve with the cocktail sauce and lemon wedges.
e-roc's twist: since I have no idea what Calabrian chiles are, I would recommend using red chili pepper flakes. If you have a sweet-tooth, I would imagine that a melted brown sugar + butter + ketchup + Worcestershire dipping sauce would be a nice compliment. Bon appetit!