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| BBQ Shrimp |
| 4 Servings |
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| Ingredients |
24 U12 Ocean Garden shrimp
24 Neuskie’s apple-smoked bacon pieces
4 skewers
24 fresh basil leaves (stems removed)
3 oz Shula’s BBQ sauce
1 wrapped lemon half
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| Ingredients: Shula's BBQ Sauce |
1/2 gal Cattleman’s Original BBQ sauce
1 oz horseradish (prepared heavy, wet)
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| Method |
| Thaw, peel and devein shrimp, cutting 3/4-way through back of
shrimp.
Stuff shrimp with destemmed fresh basil leaf.
Wrap bacon tightly around shrimp starting at head and finishing at
tail section.
Place skewer through shrimp and end piece of bacon (4 shrimp per
skewer).
Deep-fry shrimp in a 260-degree fryer for 2-3 minutes.
Drain and place shrimp in 7-inch sauté pan, remove skewer and add
in the BBQ sauce (see below).
Place in a 550-degree oven for 2-3 minutes to lightly caramelize.
Place shrimp on plate in semicircle fashion.
Garnish with a 1/2-wrapped lemon placed on head side of shrimp.
Serve immediately. |
| Method: Shula's BBQ Sauce |
| Drain excess water from horseradish—do not pack dry.
Mix up horseradish for consistency.
Combine all ingredients and keep warm for use.
Keep extra sauce warm for dipping. |
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