285. SPICY BACON-WRAPPED BARBEQUE SHRIMP

makes 4 appetizers


12 medium-sized fresh shrimp
1 small jalapeno
12 strips of bacon
1/2 cup barbecue sauce
4 bamboo skewers, soaked in water
1 green onion, thinly sliced
Additional barbecue sauce


Shell shrimp leaving tail intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and de-vein. With rubber gloves, remove seeds form pepper and cut into 12 slivers. Make a shallow cut into the underside of each shrimp and insert a piece of pepper. Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles on to each skewer, leaving a small space between bundles. Baste with barbecue sauce.

Grill uncovered over medium coals 4-5 minutes. Turn, baste and grill an additional 4-5 minutes, or until bacon is crisp and shrimp has turned pink. Serve on a lettuce-lined plate with onion and additional barbecue sauce.

Note: Discard barbecue sauce used for basting. Serve with a separate bowl of barbecue sauce.


courtesy of: Jones Dairy Farm, 800 Jones Avenue, P.O. Box 808, Fort Atkinson, WI 53538-0808, 800-563-1004