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   Ingredients :
24 shrimp tails
12 thin bacon strips, cut in half
Vegetable Oil


Season shrimp with salt and pepper. Wrap a bacon strip around each shrimp tail.

If necessary secure bacon with toothpicks.

Dredge shrimp tails in the cornmeal, making coating as even as possible.

Fry in hot oil until shrimp are cooked and bacon is golden.

Transfer shrimp to paper towel to drain.Place shrimp on a serving dish, with a small bowl of honey.
Yields: 24 shrimp tails.
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