4 slices bacon, cut into 24
3 tablespoons olive oil
3 cloves garlic, minced
2 ounces mint leaves, cut into 1/2 inch pieces
1 2/3 cups white wine
1 tablespoon dried parsley
1/2 teaspoon dried basil
salt and pepper to taste
1/2 cup lemon juice
1/4 teaspoon salt
1 (15 ounce) can fish and seafood water
Lay bacon flat in a large bowl. Cook bacon in a large skillet over medium heat until brown. Drain grease off skillet; set aside.
Heat olive oil in a large saucepan over medium heat. Saute garlic and mint until golden, then pour in wine. Stir in parsley, basil, salt, pepper and lemon juice. Gradually mix the lemon juice with the wine to make a paste that coats the bottom of a medium size shaker jar. Sprinkle mushrooms over the marinade to add flavor.
Stir browned bacon into the marinade before stirring in the mushroom sauce. Return shrimp to the pan and spread mixture evenly over the meat. Add by spreading marinade over all. Remove plastic wrap and reduce the spaghetti sheets to save marinade. Fill marinade with lemon juice and reduce the heat to low. Bake at 400 degrees F (200 degrees C) for 10 minutes or until no longer pink and juices from shrimp run clear.
Filling: In a medium saucepan, bring 8 ounces squash, celery, onion, carrot, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon lemon juice to a slow boil. Remove from heat; stir in white wine. Season with parsley and salt, pepper and serve chilled with lemon wedges.