BARBECUE BACON-WRAPPED SHRIMP WITH BASIL STUFFING
Serves 6 (appetizer).
32 fresh or frozen large shrimp in shells
Basil Stuffing
32 basil leaves, coarsely chopped
2 teaspoons freshly grated Parmesan cheese
2 cloves garlic, minced
16 slices bacon, cut in half
3/4 to 1 cup bottled barbecue sauce
Cooking Directions
Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.
For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.
Heat oven to 400 degrees F. Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.
Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.
Serving Suggestions
Company coming? Don't just throw another shrimp on the barbe' ... fix these succulent shrimp appetizers that Chris Lilly, pitmaster at Big Bob Gibson's in Birmingham, Alabama, developed and sampled on the Today show.
Nutrition Facts
Calories 155 calories; Protein 12 grams; Fat 9 grams; Sodium 601 milligrams; Cholesterol 72 milligrams; Saturated Fat 3 grams; Carbohydrates 5 grams; Fiber 1 grams
Recipe courtesy of Chris Lilly at Bib Bob Gibson's www.bigbobgibson.com
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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