| 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
A Message from our Provider:
“The real God: don’t settle for substitutes”