INGREDIENTS | SERVES 4–6
- 18 large raw tiger shrimp, peeled and deveined, tails on
- 4 cups oil, or as needed
- ¼ cup lemon juice
- 6 slices raw bacon
- ⅓ cup fresh baby dill
Rinse the shrimp in cold water, drain thoroughly, and pat dry.
Remove any excess fat off the bacon and cut each piece into thirds. Take about ¼ teaspoon of the baby dill and place on the shrimp. Wrap a piece of bacon around the shrimp 2 to 3 times. Continue with the remainder of the shrimp. Place on a serving platter on the table.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
Use dipping forks to spear the shrimp. Cook in the hot oil for about 30 seconds. Serve with the remaining dill, lemon juice, and sugar for dipping.
How to Devein Shrimp
The purpose of deveining a shrimp is to remove the gray intestinal tract running down its back. The tract is frequently filled with dirt or sand, which can add an unpleasant gritty taste. To devein, peel the shrimp and cut a slit down the center of its back. Pull out the vein. Use the same procedure to devein prawns.