How to Make Shrimp and Bacon Brochettes

Add a little "lagniappe" (a Cajun term for an expected gift) to your barbecue with this simplified Cajun classic. Serves two for a main dish, or could be used as an appetizer for a party.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 wooden skewers
• 2 tbsp. cooking oil
• 6 slices bacon
• 1 tbsp. fresh crushed rosemary leaves or 2 tsp. dried, also crushed
• small mixing bowls
• 3 tbsp. lemon juices
• barbecue grills with hot coals
• 14 large shrimp
• 2 tsp. of garlic
• basting brushes
• 3 dashes pepper sauces
• 2 Wooden Skewers
• Barbecue Grills With Hot Coals
• Basting Brushes
• Small Mixing Bowls
• 2 tbsp. cooking oil
• 3 tbsp. lemon juices
• 14 large shrimp
• 1 tbsp. fresh crushed rosemary leaves or 2 tsp. dried, also crushed
• 3 dashes pepper sauces
• 6 slices bacon
• 2 tsp. of garlic

1. Shell and devein shrimp.

2. Cook bacon in a skillet over medium heat until half done (fairly cooked, but soft, not crispy at all).

3. Wrap each shrimp with half a piece of bacon and thread on skewers.

4. Mix garlic, oil, lemon juice, crushed rosemary leaves and pepper sauce.

5. Brush mixture on wrapped shrimp.

6. Grill over hot coals for 3 minutes on each side, basting frequently.

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on 7/5/2009 SOUNDS DELICIOUS!