Black Tea Cured Bacon Wrapped Shrimp

Virginia Beach Hilton Oceanfront's Chef Brad Kelly made his Black Tea Cured Bacon Wrapped Shrimp.

Ingredients:

MOUSTARDA SAUCE
1 lb. WHOLE GRAIN MUSTARD
1 lb. DIJON MUSTARD WITH WHITE WINE
2 lbs. HELLMAN MAYONNAISE
12 oz. WHITE BALSAMIC VINEGAR
12 oz. PURE CLOVER HONEY

CURE FOR BLACK TEA BACON
5 lb. LIGHT BROWN SUGAR
4 oz. HOT FULL LEAF TAZO TEA
25 oz. HIMALAYAN PINK SALT
18 lbs. PORK BELLY SKINNED

JUMBO BACON WRAP SHRIMP
3 SHRIMP-U12
3 SLICES BLACK TEA BACON CURED BACON
.5 CUP OLIVE/CANOLA OIL MIXED 75/25
4 oz. MOSTARDA SAUCE
1 oz. SEEDLESS GREEN GRAPES, SLICED
1 oz. RED SEEDLESS GRAPES
1 oz. WHOLE LYCHEES IN SYRUP
1 GRANNY SMITH APPLE PEELED AND JULIENNED
1 tsp EXTRA VIRGIN OIL OLIVE
.25 oz. JULIENNED RED RADISH
.08 oz. VEG MICRO TATSOI

Directions:

MOUSTARDA SAUCE
COMBINE AND REFRIGERATE

CURE FOR BLACK TEA BACON
1) GRIND HAWAIIN SEA SALT
2) COMBINE ALL INGREDIENTS IN A LARGE BOWL
3) LABEL AND DATE IN A GALLON ZIP LOCK BAG

JUMBO BACON WRAP SHRIMP
1) PULL THE TAIL OFF THE SHRIMP AND WRAP WITH EACH SLICE OF BACON.
2) SKEWER ALL 3 SHRIMP.
3) SEAR IN OIL IN A HOT SAUTE PAN UNTIL WHITE / OPAQUE IN THE CENTER AND THE "BACON" IS WELL
CARAMELIZED.
4) SAUCE A ROUND PLATE WITH THE MOUSTARDA SAUCE IN A CIRCULAR DIRECTION.
5) LAY APPLE, LYCHEES AND GRAPES IN THE CENTER OF THE PLATE.
6) PINEWHEEL THE SHRIMP AROUND THE FRUIT.
7) TOSS GREENS AND RADISH (MAY SUB WATERCRESS) IN OLIVE OIL AND "MOUND IN THE CENTER OF THE PLATE.
8) TICK CHIVE THROUGH MOUNDED SALAD.

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