I haven’t really experimented a lot with fish and bacon here at the Republic of Bacon. I think it’s time to dive in and really explore. Sure I’ve done some bacon-crusted salmon and steamed some mussels in a beautiful tomato-bacon broth. Of course we can’t forget the two ways I prepared bacon wrapped scallops. There’s so much more out there, though. Two of my absolute favourite, shrimp and calamari (or squid) haven’t been touched! So let’s use them both in a wonderfully summery and fresh dish. I pan fried the calamari here, but you could very well grill it, too!

Ingredients

4 strips Maple Leaf Bacon

2 Mangos

½ lb Shrimp, shelled and deveined

½ Red pepper

½ Small Red Onion

3 Limes, juiced

¼ cup Cilantro

3 Calamari bodies

Salt and pepper

Directions

1. Dice up your mangos into relatively small cubes. The best way to do this is to cut the flesh off around the core, then score the halves into cubes, turn the skin inside out and shave off the cubes. It actually looks like you know what you’re doing if you do it right!

2. Toss the mango with your thin sliced red onion and diced pepper along with the juice of two limes.

3. Grab your shelled and deveined shrimp and place them on three or four skewers. Squeeze the juice of the remaining lime along with some salt and pepper and let that sit while your barbecue heats up.

4. Grill your shrimp for a couple minutes on each side, until they’ve gone firm and pink. Shrimp are wonderful in that they have a color indicator when they’re cooked!

5. Cut the shrimp into little pieces and toss them in with your mango mixture along with some chopped cilantro.

6. Cut your bacon into small pieces and fry it until it’s crispy! Add that to your shrimp and mango mixture.

7. While the bacon is frying, grab your calamari bodies. Insert a chef’s knife into the hollow body and, with a second knife, make horizontal cuts about ½” apart. These will make beautiful semi-ringlettes in the squid body. This will add texture later!

8. Pan fry your semi-sliced squid in the remaining bacon fat on high for a couple minutes on each side, just until there is a bit of colour on them. Squid cooks very quickly.

9. Season your squid with a bit of salt and pepper, and place atop your mango salsa. Enjoy!