Subject: Bacon-Wrapped Shrimp
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 17 2001 - 02:30:31 EST
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F O O D F U N N Y
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Reader Karin Koch writes, "Here's one for your Groan-O-Meter, although
I don't know if you can count it as a food funny since it rather puts
you off food!"
Subject: Foot & Mouth spreads to Japan
News just in from Japan. They have banned all animal movements after
discovering some nibbled beds in Tokyo. They think it could be an
outbreak of Futon Mouse.
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T O D A Y ' S R E C I P E
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Sometimes less is more, and this simple but elegant appetizer will
delight your guests over the holidays and leave you time to enjoy
their company.
Bacon-Wrapped Shrimp
12 whole large shrimp, shelled and deveined
4 slices bacon, cut into thirds
2 Tbs (30 ml) soy sauce
Wrap the shrimp in the bacon pieces and fasten with toothpicks. Place
on a baking sheet and drizzle the soy sauce over them. Bake in a
preheated 350F (180C) oven for 15 to 20 minutes, until the bacon is
cooked to the degree of doneness you prefer. Makes 12, to serve 4 to
6 as an appetizer.
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