The Texas BBQ Forum

Sailor Kenshin wrote:Well worth the trouble!

Totally agree !!!

They look fabulous. Gotta try them soon.

I got to go get me some Shrimp !!!

I envy your access to good fresh Seafood down there

I have to post again. Of course I'm gonna steal this idea, but I have to say I DO NOT like swiss chard. Yuck and p'tui and all that stuff. Same with Brussels Snouts (my misspelling is intentional) They are horrible.

But other than that, this looks like a real good reason to cook some food outside.

...as if I needed a reason.

Shrimp with bacon and cheese is new for me. Bacon is never wrong so will try. Shellfish season is coming soon so will try this.

Looks great.

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I think you'll like it and you might even want to tweek it to your taste buds - - - ?maybe? your favorite chez might not be pepper jack or your pepper choice might not be jalapeno - - - - you could also use something else for a dipping sauce instead of garlic butter, HOWEVER, I really enjoyed these

OUP,

I gain weight just looking at your pictures.

Mike

How do you avoid the shrimps turn into rubber? Wouldn't they finish before the bacon? Overcooked shrimps are no good.

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Joernolav wrote:How do you avoid the shrimps turn into rubber? Wouldn't they finish before the bacon? Overcooked shrimps are no good.

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High heat, thin Bacon... In and out like a Ripper and u won't have rubber shrimp.
If you see the toes touch the nose, they are already overcooked.

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I did mine over Charcoal as noted and they were great - - - I prefer a firmness to my shrimps rather than a mushy bite