Shrimp Wrap

Susan Bannister

• 2 lbs. #16-20 shrimp
• 1 carrot, cut into strips
• 6 string beans, cut into strips
• 32-40 strips of bacon (1 strip per shrimp)
• 1/2 C. flour
• 2 large eggs, beaten
• 1/2 C. Bisquick

Clean and slit the back of shrimp. Wrap a shrimp, a couple pieces each of carrot and string bean strips with a bacon strip. Roll wrapped shrimp in flour, then in egg wash, and then in Bisquick. Use toothpick to secure wrap. Fry until shrimp is cooked.