Richardson’s has long been one of my favorite restaurants in Phoenix. Their New Mexican style of cooking is a unique approach to southwestern cuisine. Naturally, one of my favorite items on their menu is the bacon wrapped shrimp. Phoenix Metropolitan magazine recently featured the recipe for this dish, stating that “the combination of sweetness in the shrimp and the smoky crispness of the bacon is irresistable.”
INGREDIENTS
6 large shrimp
3 pieces of bacon
Pecan wood chips
Wrap 1/2 piece of raw bacon around each raw shrimp. Then grill over pecan wood for 2-3 minutes per side or until the bacon is crisp. To mimic Richardson’s presentation, serve on a plate with a warmed tortilla on the bottom, rice and beans, and jalapeno hollandaise.