20 uncooked large shrimp, peeled, deveined 1 tablespoon (about) chopped fresh rosemary Balsamic vinegar 10 bacon slices, cut in half crosswise 1 tablespoon (about) orange zest 2 tablespoons (about) fresh orange juice 1/4 Cup crumbled gorgonzola cheese salt and pepper to taste Toothpicks soaked in water (to prevent burning) In a bowl, toss shrimp with rosemary, orange juice and zest, salt and black pepper, and a splash of balsamic vinegar. Move shrimp to baking sheet. Wrap each in bacon, covering completely; secure with toothpick. (Can be prepared 8 hours ahead. Cover and chill on sheet.) Preheat broiler or grill. Broil or grill shrimp 4 to 5 inches from heat source until shrimp are cooked through and bacon is browned, watching carefully to prevent burning, about 5 minutes per side. Remove toothpicks. Transfer shrimp to platter. Sprinkle hot shrimp with cheese and serve. Eric Greenstein is Owner and Executive Chef of Contemporary Catering and Event Planning. He has over a decade of experience in fine dinning and has had recipes appear in Bon Apetite and Saveur Magazine as well as being featured on the television show "Great Chefs". For information on catering or private classes, Eric can be reached at 310.350.5445. Eric Greenstein Executive Chef Contemporary Catering 310.350.5445 www.contemporary-catering.com http://www.contemporary-catering.com/

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