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	Artichoke or Shrimp Rumaki

Serves: 24

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Artichoke or Shrimp Rumaki recipe on the web!!

Prep Time: Ready in 25 min
Carbohydrate Count: 3g per serving

   _ 9-ounce package frozen artichoke hearts cooked and drained*
   ___ cup chili sauce
   ___ teaspoon hot pepper sauce
   _ slices bacon lean

1. Place artichoke hearts in a glass pie plate.

2. In a small bowl, stir chili sauce and hot pepper sauce. Brush sauce over artichokes to coat; set aside. Reserve remaining sauce mixture.

3. Cut each slice of bacon in half crosswise, then lengthwise. You will have 4 strips from each slice of bacon. (For a heartier appetizer, use 12 bacon slices and cut in half crosswise only, not lengthwise.) Wrap one bacon strip around each artichoke heart, overlapping ends, and secure with a wooden pick. Place in a shallow dish. Coat bacon with reserved chili sauce mixture. Cover and refrigerate until ready to bake.

4. Preheat oven to 450°. Spray a baking sheet with non-stick coating. Place bacon-wrapped artichoke hearts on baking sheet. Bake about 10 minutes or until bacon is crisped. (Do not remove picks.)

5. Serve hot.

*Twenty-four medium-size cocktail shrimp, cooked and peeled, can be substituted.

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