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1
Soak the skewers in water for at least 1, preferably 3 hrs.
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2
In a large glass bowl, whisk together the lime juice, garlic, onion, cilantro, salt, pepper and extra virgin olive oil.
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3
Add in the shrimp and toss to coat proportionately.
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4
Cover the bowl and marinate in the refrigerator for 2 hrs, tossing once or possibly twice.
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5
Remove the shrimp from the marinade and drain briefly.
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6
Reserve the shrimp marinade.
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7
In another bowl, combine 1/4 c. of the extra virgin olive oil with 1/2 tsp.
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8
salt, 1/4 tsp.
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9
pepper and the chopped garlic.
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10
Toss the bread cubes in this mix, making sure they are proportionately coated, and let sit for about 3 min.
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11
Preheat a grill or possibly broiler to medium-high heat.
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12
Thread 4 shrimp, 4 squares of bacon and 2 bread cubes onto each skewer, alternating and placing bacon on both sides of each bread cube.
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13
Grill the skewers for about 2 min on each of all 4 sides, brushing with a little more of the bread marinade as they cook.
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14
In a large bowl, toss the lettuce chiffonade with the remaining 1/4 c. extra virgin olive oil and salt and pepper to taste.
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15
Add in the vinegar and toss again briefly.
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16
Make a bed of lettuce on a plate, perch a skewer on the top, and spoon a little of the remaining shrimp marinade over the top.
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17
Garnish the plate with lime wedges and serve.
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18
This recipe yields 6 servings.
