Shrimp Diablo

It's Thursday again and Jud is in doing the dishes while I put his meal on my blog.  What a guy!  This recipe comes from a book that we received as a gift, The Texas Hill Country.  I liked this meal better than Jud, but then again, I always like it when I can sit back and not have to cook or clean-up.  This recipe is from "The Texas Hill Country (A Food and Wine Lover's Paradise - Salt Lick in Driftwood.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/shrimp-diablo

Ingredients:
Jumbo shrimp, peeled, deveined, and butterflied
Onion slivers
slices of seeded fresh jalapenos
Thin-sliced bacon
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.