Shrimp Mazatlan

sam's seafood grill

©2002

gluten free

Authoradmin

" Twenty Year Anniversary for Sam's Seafood Grill's Shrimp Mazatlan" Sam's Seafood Grill ©2002

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 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
  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

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
  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

Directions

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

Shrimp Mazatlan