Sherry-Glazed Bacon-Wrapped Shrimp Bites

Wrap each shrimp with a bacon slice and secure it with a toothpick.

Set aside.

In a medium skillet over medium heat, warm 2 tablespoons of olive oil.

Stir in vinegar, sherry, and tomatoes.

Cook until the tomatoes break down, forming a sauce.

Remove from heat, strain the sauce into a bowl, and discard solids.

Return the sauce to the skillet over medium heat, add cream, and stir until thickened.

Set aside.

In another medium skillet over medium heat, heat the remaining 2 tablespoons of olive oil.

Sauté the leeks until crispy.

Transfer them to paper towels to drain.

Set aside.

Heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F).

Ensure the oil turns a cube of bread light brown in 60 seconds.

Prepare two shallow bowls – one with beaten eggs and the other with bread crumbs.

Dip each bacon-wrapped shrimp in the beaten eggs, then coat with bread crumbs.

Carefully place the shrimp in the hot oil and cook, turning once, until browned, approximately 5 minutes.

Drain the shrimp on paper towels, season with salt, and garnish with crispy leeks.

Serve piping hot.