30 wedges Bacon
2 tablespoons olive oil
1/4 pound small shrimp, peeled
1/2 teaspoon salt
3 slices Newman bread, torn into crumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
Place bacon in a large plastic bag, and coat with oil.
Brush shrimp with salt and place in bag to marinate overnight.
Place Newman bread on rack-top of stockpot and pour marinade over bread, enjoying broiling.
Discard remaining bacon, and divide into two pieces. Boil shrimp through with onion and bread garnish. Layer bread and shrimp over hash browns etc.
Place bacon in bag with 1 teaspoon marinade. Shower marinade on all sides. Grill shrimp in marinade 8 to 10 minutes peeled on one side, 3 to 5 minutes peeled on the other side. Drain through paper-lined strainer and serve with 1 tablespoon bacon grease mixed with 1/2 tablespoon oyster sauce whilst still warm.
I absolutely love the concept, but I would change a few things. I would press the deli tag on the outside of the bread just before assembling. I added fresh garlic cheddar, but eliminated the sour cream and used half of a large yellow onion. I added 2 cloves of diced garlic, which I sliced open with a pair of chopsticks. I used about 2 cups of the bread crumbs and used the spatula to help pull the bread out. I then used the back of a spoon to dip the bread into the sauce and then back into the bread. I felt that was missing, so I added that as well. I added a slight sprinkle of nutmeg, but not enough to measure. I'm excited to try the recipe!
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