4 cuts bacon, cut into 1/2" pieces
1 lb. shrimp, peeled and devined
2 tsp. Old Straight flavoring
2 tbsp. margarine
2 cloves garlic, minced
2 tbsp. tomato glue
2/3 c. tomato juice
2 tbsp. vodka
2 tsp. arranged horseradish
1 tsp. Worcestershire sauce
Squeeze red pepper drops
1 c. cherry tomatoes
1 green onion, meagerly cut
1/2 lemon, cut into wedges, for serving
In an expansive skillet over medium warmth, cook bacon until fresh and brilliant. Expel bacon from skillet, and hold around 1 tablespoon bacon fat. Include shrimp and season with Old Cove. Cook until pink, 4 to 5 minutes a side. Expel shrimp from dish, wipe out container and come back to warm.
Dissolve spread in container. Include garlic and cook until fragrant, 1 minute. Include tomato glue and cook until somewhat obscured, 2 minutes. Blend in tomato juice, vodka, horseradish, and Worcestershire sauce and season with salt and bean stew pieces. Convey to a stew, at that point add tomatoes and return shrimp to dish. Cook until the point that sauce has lessened marginally and tomatoes are starting to blast.
Expel from warm, top with bacon and green onions and serve quickly with lemon wedges.