 |
Prep Time: 2 Minutes Cook Time: 6 Minutes |
Ready In: 8 Minutes Servings: 4 |
|
A lovely grilled appetizer from The Times-Picayune. Ingredients:
12 shrimp, large, peeled and deveined |
2 teaspoons hot sauce |
1 tablespoon dijon mustard (creole best) |
3 tablespoons beer |
2 tablespoons light brown sugar |
3 slices bacon, each cut in half crosswise, then cut each in half lengthwise (12 pieces total) |
12 cherry tomatoes |
lemon wedge |
Directions:
1. Prepare the grill. Combine the shrimp, hot sauce, mustard, beer and sugar in a shallow bowl. Cover and refrigerate for 2 hours.
2. Wrap each shrimp with a piece of bacon, and thread onto skewers, allowing 3 shrimp and 3 cherry tomatoes per skewer.
3. Place the kabobs on the grill and close the lid. Cook for 2 to 3 minutes per side. Remove from grill and serve immediately with the lemon wedges.
|
|