Bacon Wrapped Shrimp

Sub Scallops

Serving: 4 people

Ingredients

  • 24 Large raw peeled and deveined shrimp.
  • 12-14 slices of lean bacon (par cook the bacon because the bacon takes longer than the shrimp or scallop.)
  • 2-4 tablespoon butter
  • 2 ½ tablespoon Zesty Chili (Sub for Sassy, Italian Blessing, Porkers Pick)
  • 10 skewers: Soak in water to help from burning on the grill! (Don’t need all, just have extras in case they break!)
  • 4 tablespoon crumbled cotija cheese (sub: parmesan or Romano cheese)

Directions:

    1. To precook bacon, start by preheating your oven to 400 degrees. Line a baking sheet with heavy duty aluminum foil, then lay out the bacon strips side by side on the sheet. Let each new strip overlap about half of the previous strip. Bake the strips for 20 to 25 minutes.
    2. Melt butter on a med temp and add zesty chili to blend the flavors in the butter. Do not over heat the butter and spices.
    3. Wrap shrimp with the bacon.
    4. Stick the shrimp on skewers and continue to add the shrimp to both skewers. Do not place the shrimp too close together to allow even cooking!
    5. Get the melted butter with zesty chili seasoning and brush on the shrimp and bacon skewers.
    6. Grill the shrimp till cooked evenly on both sides. (Tip: When cooking have a spray bottle with batter to spray on the sewers to help keep the shrimp moist!)
    7. Take shrimp off grill and crumble the cheese on the top of the skewers.

    This meal goes great with a bed of herbed rice or pilaf and roasted vegetables.