• 16 large prawns, peeled and deveined
  • 8 slices bacon, cut in half
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1⁄4 c. coarse ground mustard
  • 1⁄2 c. Greek yogurt
  • 1 tbls. lemon juice

Par-cook bacon in 425° oven for 5 minutes. Season prawns with salt and pepper. Wrap prawns with bacon and secure with a toothpick. In a hot sauté pan or on a hot grill, place prawns in a single layer and cook for two minutes per side until bacon is crispy and prawns are white all the way through.

Sauce: Combine mustard, yogurt and lemon juice and mix well. Serve on the side or drizzle over prawns.

Enjoy with a glass of Novelty Hill Stillwater Creek Vineyard or Januik Cold Creek Vineyard Chardonnay

Recipe Courtesy of Winery Chef Megan Hartz

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