Spicy Shrimp
Issue date:
December, 2007
Tom Fitzmorris for Louisiana Cookin
Servings:
Makes 20 pieces - 1 pound thin-cut smoky bacon
- 1 pound (16–20 count) wild
- 1 1-pound package pepper jack cheese
- 20 sprigs of fresh rosemary, 3 inches in length
Recipe photo:
Pairings:
Toad Hollow Erik Red to complement the cheese Instructions:
Partially fry the bacon; it should be pliable. Drain on a paper towel. Peel and rinse shrimp. De-vein and slice deeply. Stuff a slice of pepper jack cheese into the shrimp, then wrap with bacon. Skewer with a stick of fresh rosemary. Broil at 500°F, turning once, until shrimp are pink and firm. Or cook on any type of indoor grill until the bacon is cooked on the outside.
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