Check out the related video story: Going Whole Hog
Going whole hog for world champion BBQer Mike Davis is an every day experience. A cancer survivor, Davis has made barbecue not only his life’s passion, he has made it into a highly successful career.

Ingredients

• 16-20 count peeled & deveined tiger shrimp
• fajita dry spice
• 1 lb. hickory smoked bacon
• toothpicks or 3-6 bamboo skewers

Instructions

1. Cook on medium hot grill.
2. Lightly season the shrimp with the fajita dry spice.
3. Wrap seasoned shrimp with hickory smoked bacon.
4. Hold bacon in place with toothpick or bamboo skewer.
5. Place on medium hot grill.
6. 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