The acidity of the white wine and orange juice will “cook” the shrimp — just like ceviche — if the shrimp marinates too long, so let them rest for no more than 2 hours. The bacon’s smokiness echoes in the comeback sauce, enhancing the shrimp’s citrusy flavor. Zest the orange before juicing it. - Robin MatherThis recipe by Robin Mather originally appeared in The Chicago Tribune.
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