Preparation:
Cut bacon slices in half. Partially cook bacon slices on a shallow pan at 400ø for 3 minutes, drain on paper towels. Select 15 pineapple chunks; cut each piece in half. Place pineapple piece and/or water chestnut and 1 shrimp on each half slice bacon. Wrap bacon around the two and secure with a toothpick. Repeat until all are used.
Combine sweet'n sour sauce, picante sauce, and wine. Stir well and brush on each appetizer; place on a baking sheet. Bake in a 425ø F. Oven for approximately 7-8 minutes.
Replace picks with fresh picks and place on serving platter. Garnish with pineapple chunks and serve remaining sauce on the side, if desire |
