Stem, wash, and pat dry mushrooms. In each mushroom cap, curl a shrimp, season lightly, then wrap mushroom in strip of bacon. You may need to secure bacon and shrimp with a toothpick. Pour about 3-4 inches of vegetable oil into heavy saucepan and heat over medium heat. When oil is hot, gently slide in mushrooms a few at a time. Fry until bacon is crisp. Drain on paper towels. Serve with assorted hot and savory sauces, hot or cold.
Cajun Country -- New Iberia, Louisiana