BBQ Bacon Wrapped Shrimp
Tuesday, July 4th, 2006Ingredients
- 16-20 count peeled & deveined tiger shrimp
- fajita dry spice
- 1 lb. hickory smoked bacon
- toothpicks or 3-6 bamboo skewers
Instructions
Cook on medium hot grill.
Lightly season the shrimp with the fajita dry spice.
Wrap seasoned shrimp with hickory smoked bacon.
Hold bacon in place with toothpick or bamboo skewer.
Place on medium hot grill.
Turn 2-3 times, 3-4 minutes each side, until done. Shrimp will be pink and bacon will begin to crisp up. Keep an eye on it.
*Optional: Goes well with a dipping sauce. I sometimes use orange-coconut, sweet & sour, or my favorite BBQ sauce.
Yield: 3 to 6 servings.
Recipe compliments of Mike ‘Sarge’ Davis, Whole Hog Cafè
Por-Qué BBQ Beans
Ingredients
- 4- 1 lb 12 oz cans of baked beans
- 4 slices bacon, diced
- 1/4 cup chopped onion
- 1 T BBQ rub
- 3/4 cup BBQ sauce
- 1/4 cup brown sugar (packed)
- 2 tablespoons chili powder
Instructions
Preheat oven to 275 F
Place baked beans in baking dish.
Fry diced bacon until done.
Add chopped onion. Cook over medium heat until onion is soft.
Pour off excess grease.
Stir in rub, brown sugar (until liquefied). Add BBQ sauce.
On low heat cook mixture an additional 10 minutes, stirring constantly.
Add to beans and mix in.
Bake at 275 degrees for 1 1/2 hours.
*Optional: Add 2 T diced red pepper to onion mixture as it simmers.
Recipe compliments of Mike ‘Sarge’ Davis
