Shrimp Lejon and Mangotinis

Shrimp Lejon

Makes 2 servings


6 shrimp ( 12-15 count)

3 oz horse radish

6 slices of low sodium bacon  

Spicy Mayo Dipping sauce                        


Preheat the oven to 375 degrees F.  Peel and devein the shrimp leaving tails in tact.  Run a sharp knife down the back of the shrimp.  Fill the shrimp with 1/6th of the horseradish.  Wrap each shrimp tightly with bacon and secure with a wooden pick if needed.  These shrimp were huge so I didn't need the wooden pick. Place shrimp on a baking sheet.  Cook for about 10 minutes or until bacon is just about done.  Turn on the broiler.  Broil at 500 degrees F for an additional minute.

To make the spicy mayo dipping sauce, combine 1/2 cup of mayonnaise, 2tablespoons of ketchup, 1/2 teaspoon of garlic powder, 1/2 teaspoon of cayenne pepper and the juice of 1/2 a lemon in a bowl.


Makes 2 cocktails


3 oz vodka 

1 oz orange liqueur

3/4 C mango nectar


Fill a cocktail shaker half way with ice.  Put all ingredients in and shake until chilled.  Pour into two martini glasses.