Zuchhini-Wrapped Shrimp with Bacon

I just came across this and thought I'd post it. Katie -- I thought of it for you b/c it is green and orange -- perfect for a St. Pat's Day party. They present the recipe as 4 servings, but I think you could do it on smaller skewers as an appetizer.

3 Tbsp chopped basil

2 T olive oil, plus more for brushing

1 minced garlic clove

1 1/2 lb med shrimp, shelled and deveined

4 med zucchini, halved lengthwise, then cut lengthwise into 1/4 inch thick slices

3/4 lb slab bacon, sliced 1/4 inch thick cut crosswise into 1 1/2 inch squares (For a vegetarian dish, leave the bacon out.)

In a bowl, combine the basil, olive oil and garlic. Lightly season with S&P and add shrimp to coat.

In a shallow bowl, generously brush zucchini slices on both sides with olive oil and season with S&P; let stand for 5 minutes to soften.

In a skillet, cook bacon over mod heat until lightly browned, about 2 minutes per side. Drain.

Working at the tip of the skewer, pierce the very end of the zucchini slice. Swing the zucchini to the side and skewer a shrimp, then loop the zucchini slice around the shrimp and pierce the zucchini slice to secure it around the shrimp. Add another shrimp, wrap the rest of the zucchini slice around it and secure it on the skewer. Add a bacon square.

(I would stop there for appetziers. For 4 servings, add 2 more zucchini slices, 4 more shrimp and 2 more bacon squares.)

Light a grill or preheat a grill pan. Oil the grill and grill over high heat for about 2 minutes per side, or just until the shrimp are cooked through and the zucchini are still crunchy. Serve hot.