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Bacon-Wrapped Stuffed Prawns
SERVE WITH: Chardonnay

EDITOR'S NOTE: This dish was a huge success and had everyone sending their friends over to join the line in front of the Jon's Bear Club booth at the June 2000 Celebration of Wine.
Relatively simple to prepare, this savory and complex dish makes an excellent appetizer or a delightful entrée. I serve three leaning on a dollop of Lobster Mashed Potatoes (a closely-held proprietary recipe which you will have to visit my restaurant to try). A simple salad of greens and fresh citrus fruit sections with vinaigrette also makes a nice accompanying side dish.

• 12 large (size #U15) Mexican prawns (peeled, deveined and butterflied)
• 12 oz. Dungeness Crab meat (flaked)
• 1 each red ,yellow, and green Bell peppers (finely diced)
• 1 rib celery (finely diced)
• 2 Tbs. scallions (sliced thin)
• 2 Tbs. olive oil
• 1 cup fresh sourdough bread crumbs

• 2 whole eggs (beaten)
• 1 lemon (zested and juiced)
• 1 Tbs. fresh garlic (chopped fine)
• 1 Tbs. fresh basil (minced)
• 1 Tbs. Dijon mustard
• Kosher salt & milled pepper to taste
• red Tabasco sauce (to taste, several shakes recommended)

• 6 slices of bacon (cut in half)

In olive oil, sauté peppers, celery, and scallions to soften (no more than a minute). Remove from heat and add bread crumbs and crab meat, mixing well. In a mixing bowl, beat eggs and add remaining ingredients (except bacon slices). Mix thoroughly. Add crab mixture and mix well. Taste and adjust seasoning.

Heat oven to 400° F. On a cookie sheet, divide and shape stuffing into twelve walnut-sized portions. Press one portion into each butterflied prawn and wrap with bacon slice, finishing with the seam side down. Bake for eight to ten minutes until bacon is starting to crisp.

Serves twelve as a delicious and hearty appetizer, four as an entrée. Chardonnay is excellent with this dish, although sparkling wines, Pinot Blanc, Pinot Grigio, and even lighter reds like Pinot Noir and Valdiguie will work surprisingly well.

by Jon Koobation

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