For the shrimp:
20 midsize Atlantic shrimp

8 pieces apple-wood-smoked bacon (other bacon may be substituted)

20 8-inch wooden skewers, soaked in water

For the emulsion:
1 large yellow onion

10 cloves of garlic

About 1 cup whole almonds

Olive oil

Salt and white pepper to taste

To make the shrimp, preheat grill to high or oven to 400. Cut bacon crosswise so that it is just long enough to wrap around a shrimp once. Wrap each shrimp once with a section of bacon, then skewer, making sure that both ends of the bacon are held in place by the skewer. Grill for 5 to 10 minutes or bake in oven for about 6 minutes, turning once midway through cooking, until the bacon is done to desired crispness.

To make the emulsion, roughly chop the onion and garlic, and place them in a saut pan. Add enough oil to the pan to cover the onion and garlic. Cook slowly over low to medium heat until soft. Place onion, garlic and oil into a blender. Start blending, adding the almonds a little at a time. Continue blending until the mixture becomes thick and creamy (more almonds may be necessary if not thick enough; if too thick, you can thin mixture with a little water). Season with salt and pepper. Serve alongside grilled bacon-wrapped shrimp.

Note: If doubling the recipe, you don't need to increase the amount of garlic in the emulsion.

Makes 20 shrimp