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Piggyback Shrimp
1 cup finely chopped onion
2 Tablespoons unsalted butter
¾ cup chili sauce
¼ cup water
3 Tbsps. water
3 Tbsps. packed light brown sugar
1 Tbsps. distilled white vinegar
1 Tbsps. tomato paste
¼ tsp. dry mustard
1/8 tsp. Tabasco sauce
20 medium or large shrimp, peeled and deveined
20 2½-inch strips of bacon
In saucepan, sauté onion in butter until transparent, about 5-6 minutes. Add chili sauce, water, Worcestershire, brown sugar, vinegar, tomato paste, mustard and Tabasco. Heat until boiling; reduce heat and simmer for 20 minutes or until thickened. Remove from heat. Dip each shrimp into sauce and set aside for 20 minutes. Wrap each shrimp in 1 piece of bacon and place on broiler tray. Broil 4-inches from source of heat until bacon is crisp, 3-4 minutes on each side. Warm reserved sauce. Serve shrimp accompanied by sauce.
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