"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Grilled Shrimp Rattlers, by KEN UTTON, is from The UTTON Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. peeled and deveined raw shrimp or prawns w/ the tail on (the bigger the better) 1 lb. thinly sliced bacon 1 or two fresh jalepeno peppers BBQ sauce
Rinse the peeled raw shrimp thoroughly. Cut the jalepeno peppers into thin slivers. Place one of the slivers into where the shrimp was deveined and then wrap with a 1/2 slice of bacon. Secure in place with a tooth pick. Preheat your grill (I like it about 400 degrees or so). If the heat is too low, the bacon will not be cooked and the shrimp will be dry and tough. Cook until the bacon is cooked to your liking. Brush a thin coating of your favorite BBQ sauce on them and let it cook for another minute or so. Remove from the grill and serve. If you like them spicy, use a larger sliver of jalepeno. If not, you can leave it out. The pepper does give it some great flavor though.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.