Update and Food For Thought & Bacon Wrapped Shrimp

     So another week has passed and I have moved from home therapy to out-patient therapy. The legs are slowly getting more movement day by day, but as noted before with any back surgery with nerve damage it is a long haul. I have had to withdraw from my first two craft & art shows but I am adding to my collection so by the time my first show does come around I will have more than plenty to display and sell at the Drummer Boy in Brewster the end of July. Other than recoupment, I am back to work and doing what I do, to pay the mortgage and put bread and soup on the table. Would love to be out there digging for sea clam or picking mussels but that is a no go since I am still basically a fall risk. So I will enjoy the bread and soup till I get my feet and legs back. 

      I know we are in full high season, as my street has turned from a nice quiet street into a more travel way, and homes that only see limited use are inhabited by folks with license plants from all other our great country and Canada. To you locals please not this is only for a season, but these folks help put food on many of our family and friends dinner tables the rest of the year. To you visiting tourist, please remember many of us live here year round and still need to get up and go to work every morning. If we can respect each other I will promise you a joyous visit and the locals will extend their gratitude and lend you a hand as needed. We have a wonderful place to visit, to play to enjoy, let's do it is peace and harmony and have a most wonderful Happy, Happy all summer long, right here on ole Cape Cod.   
      This weeks business report is a stay at place I have not noted for a while. Old Landing Motel located in DennisPort just off of the Sea St beach, or you can find online at http://oldlandingmotel.com/. Old Landing is run by a wonderful gentleman by the name of David Maslin, who will make sure your stay is a clean, comfortable and relaxing. David takes pride in his business and will be there to greet you as you come in and there when it is time for you to pull out, and he also makes a mean cup of espresso. This humble establishment is in the heart of the Cape and is easy access to the Mid-Cape Highway, RT 134, and RT 28, and it is halfway between Orleans and Hyannis. So give David a call and tell him the Cape Cod Rockhopper sent you, and you will get a nice smile and maybe a grin out of it. I am honored to call  this man my friend.   
      As I am still on the mend I am still depending on the volunteers that have so willing come to help and take care of the lighthouse and the grounds for me. It will still be some time before I can get back but I have eyes and ears that tell me they are doing a wonderful job. So please stop on by and check her out and I hope you have a great and wonderful time. Not only at the lighthouse, but your entire stay here on old Cape Cod. 
      Well another 5th Thursday month is upon us and time for another appetizer, and you already know my love for bacon. This recipe is a four season recipe that can be good for anything from a beach brunch and a clam bake, to tail gate party to a holiday gathering. If you love shrimp and bacon this is your recipe. And honestly I could see making a meal out of these as well. Now before I start eating the words off this page, let's get to it. Oh by the way easy to double or triple as needed and use larger shrimp if you want to make as your main event instead of an appetizer. 
 
      This week's recipe: Bacon Wrapped Shrimp
 
  •       1      pd        shrimp 26-30 count
  •       1      pkg      bacon, hickory-smoked, or maple
  •    1/4      tsp       salt
  •    1/4      tsp       sweet paprika
  •               Dash   garlic powder
  •               Dash   onion powder
  •               Freshly ground black pepper
 
      Peel and devein shrimp, leaving tails intact; set aside. Place bacon slices on foil-lined jellyroll pan. Bake in 375˚F. oven until bacon is cooked but not crisp, about 10 minutes. Drain on paper towels or newspaper; cool completely. Cut each slice bacon crosswise into thirds. Wrap 1 bacon piece around each shrimp; secure with wooden picks. Place in 9 x 13-inch baking dish. In small bowl, combine salt, paprika, garlic powder, onion powder, and black pepper; sprinkle over top of wrapped shrimp. Bake in 375˚F. oven until shrimp are opaque and bacon is crisp, about 5 to 7 minutes. Serve warm with your favorite dipping sauce. 
      There are also so many combinations of stuffed bacon wrapped shrimp I can not begin to mention. Chives, Pineapple, water chestnuts, ect, ect, ect. The key to that is when you devein your shrimp split the shrimp down about half way. Lay your stuffing item in the split then wrap your bacon around the shrimp and bake as noted. Also try changing up the spices and herbs. You can't go wrong here. 

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