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Award-Winning Spicy BBQ Shrimp
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From the Lilac Inn, Brandon, Vermont
MAKE IT SHINE!
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small jalapeno pepper
bamboo skewers, soaked in water
, thinly sliced
Shell the shrimp, leaving the tails intact.
Make a shallow cut lengthwise down the back of shrimp; wash out and de-vein.
With rubber gloves, remove seeds from 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 onto each skewer, leaving a small space between bundles; baste with barbecue sauce.
Grill uncovered over medium coals for 4 to 5 minutes.
Turn, baste, and grill an additional 4 to 5 minutes or until bacon is crisp and shrimp has turned pink.
Serve on lettuce-lined plates with onion and additional barbecue sauce.
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