©2022
Authoradmin" Twenty Year Anniversary for Sam's Seafood Grill's Shrimp Mazatlan" Sam's Seafood Grill ©2002
16 colossal shrimppeeled, deveined, tail on
8 strips Wright Applewood baconhalved
16 pieces pickled watermelon rind1X1/8 slivers
16 pieces smoked gouda cheese1x1/8 thin
1 tbsp syrup from watermelon rind
⅓ cup Cointreau
16 fancy toothpickssoaked in water a couple hours
1 tbsp Bayou Sam's Triple Blastfor light dusting, you won't use it all.
1 tbsp chipotle pepper, driedground extra fine
½ cup scallionsfor garnish
1
Heat grill to medium heat or oven to 450 (bake). Second rack from top
2
Mix syrup and Cointreau and heat low to boil and thicken slightly and remove.
3
With shrimp tail off, make small slice down center of shrimp at curve.
4
Place rind and cheese in small slit at top of shrimp, wrap snuggly with bacon and skewer with toothpick.
Dust to taste with Triple Blast.
5
Spray small rack and pyrex dish. Place shrimp on rack. Lightly baste with syrup mix. Top - to taste - with Chipotle pepper.
Alternate Cooking Methods - Oven
6
Bake at 450 for 10 minutes.
Turn over and baste with syrup.
Set to broil and broil until crisp, about 2 minutes. Turn, baste again and broil until crisp on second side.
Alternate Cooking Methods - Grill
7
Baste and grill until bacon is cooked on both sides.
8
Garnish with scallions.
9
CategorySam\'s Seafood Grill, Seafood
Ingredients
16 colossal shrimppeeled, deveined, tail on
8 strips Wright Applewood baconhalved
16 pieces pickled watermelon rind1X1/8 slivers
16 pieces smoked gouda cheese1x1/8 thin
1 tbsp syrup from watermelon rind
⅓ cup Cointreau
16 fancy toothpickssoaked in water a couple hours
1 tbsp Bayou Sam's Triple Blastfor light dusting, you won't use it all.
1 tbsp chipotle pepper, driedground extra fine
½ cup scallionsfor garnish