Caribbean Red Snapper

5 Lb. snapper

salt and pepper to taste 1/2 lime

1/4 C. flour

1 C. rice

1 C. chopped raw shrimp

1/2 C. chopped green onions -- including tops

1/2 C. very thinly sliced celery

1 Tbsp. grated ginger root

2 bacon slices

1/4 C. dry white wine

Season red snapper with salt and pepper, inside and out. Rub with the lime. Sprinkle evenly with the flour. Combine rice, shrimp, onion, celery and ginger root. Spoon into fish. Skewer or sew opening. Lay fish in a heavily buttered baking pan. Score the top of the fish in an attractive design to prevent the fish from buckling. Lay bacon slices over the top. Bake at 350 degrees for 45 minutes or until fish flakes. Transfer fish to a warm platter. Deglaze baking pan with white dry wine. Pour liquid over fish.