These grilled shrimp are great for summer. Thanks to the horseradish, they're a little tangy. Cajun spice adds some spice. Then, the bacon adds a salty and smoky flavor. If you like your bacon crispy, we suggest pre-cooking the bacon a little before grilling the shrimp so it's not overcooked. Enjoy as an appetizer or light meal. Ron and Gwen, wonderful friends in Philadelphia, first shared this spicy recipe twenty years ago. It's been an easy, fun one for summer evenings ever since.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Seafood Yield: 6 Servings
Ingredients :
- 2 pound(s) King prawns or jumbo shrimp
- 1 pound(s) thick cut bacon
- 1/2 teaspoon(s) horseradish per shrimp
- 1/8 teaspoon(s) Cajun seasoning per shrimp
Intructions :
- Light the grill. Shell
- de-vein
- and slice the shrimp lengthwise. Line the sliced interior of the shrimp with horseradish.
- Wrap the horseradish-lined shrimp in either a full or half-slice of bacon to taste.
- Roll the bacon-wrapped shrimp in Cajun spice. Sprinkle with Cajun spice if you don't like it very spicy. Use a toothpick to hold them together or put multiple shrimp on a skewer.
- Grill until bacon is crispy and shrimp is white ... about 10 minutes on high.
- This recipe can easily be adjusted to the number of people you want to serve and whether you want it to be an appetizer or main meal.
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Keyword : recipe-American-Seafood-Grill