Shrimp Mazatlan

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

Heat grill to medium heat or oven to 450 (bake). Second rack from top

Mix syrup and Cointreau and heat low to boil and thicken slightly and remove.

With shrimp tail off, make small slice down center of shrimp at curve.

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.

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

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

Baste and grill until bacon is cooked on both sides.

Garnish with scallions.

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