Thursday, June 9, 2011
Jumbo shrimp, peeled, deveined, and butterflied
slices of seeded fresh jalapenos
Salt Lick Dry Rub or your favorite rug
Salt Lick BBQ Sauce or your favorite barbecue sauce
Place an onion sliver and a slice of jalapeno inside each shrimp. Wrap the shrimp in bacon slices and season with dry rub. Place on hot grill and baste with barbecue sauce. Flip and baste again, cooking only until the shrimp turn white throughout. Serve hot, with additional sauce if desired. Jud decided that a 1/2 piece of bacon was plenty. The part of the bacon that was under the top layer didn't get done. 2 shrimp were enough for me and 3 were enough for Jud.