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CATEGORY	CUISINE	TAG	YIELD
	Mexican	Bacon, Main dishes, Breads, Muffins & r	1	Servings

INGREDIENTS

3	lb	Jumbo Shrimp (12-16) —
		Peeled/deveined
		Butterflied/tail off
1 1/2	lb	Sliced
		Mins
1/4	c	Fresh lime juice
1	c	Tamari soy sauce
2		Cloves garlic — mashed and
		Minced
1	tb	Dark toasted sesame oil
50		Juliennes
		Pepper — 1/8×1"
		Bacon — parboiled 8-10
		Roasted, peeled Poblano

INSTRUCTIONS

Drain the parboiled bacon on paper towels. Combine the juice, Tamari,
garlic and sesame oil and marinate shrimp from 30 minutes to overnight in
refrigerator. Place a julienne of Poblano in each butterfly. Wrap with a
pieces of bacon. Secure with 2 toothpicks and return to marinade. Fire  up
the Platillo. Spread the charcoal so there's a hot and a cool side. Grill
shrimp until pink, basting with the marinade. Remove to the cool side of
grill.
Recipe By     : Cheryl 562
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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