Bacon Wrapped Shrimp & Dove Breasts Recipe
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Ingredients: |
Ingredients: 20 Dove breasts
40 medium sized Texas gulf coast shrimp
4 FRESH jalapeños – Yes, FRESH
1 pound THIN sliced bacon – keep cold
8-10 bamboo skewers & 50+/- wooden square barrel toothpicks
1 bottle of inexpensive Italian salad dressing
Paprika
Charcoal fire
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Directions: |
Directions:Soak the bamboo skewers & toothpicks in water while preparing other ingredients. Clean, skin & debone the dove breasts careful to remove shot. Each breast produces 2 small fillets each about the size of your thumb.
Clean & devein the shrimp. Thinly slice the FRESH jalapeños into little circles. (Remove the inner lighter membrane for less heat if so desired). Small, thin sliced onion ‘dishes’ may be added or substituted. Cut THIN sliced bacon in half for shorter strips – place ½ back in fridge to remain cold.
Wrap 1 dove fillet, 1 shrimp & 1 slice of jalapeño &/or onion piece in ½ slice of bacon & secure with skewer with added toothpick if necessary. Repeat until you have about 5 on each skewer. Place bacon wrapped shrimp/doves on/in large casserole dish(es). Drizzle with the Italian Dressing, lightly dust with paprika. Set aside or in fridge until ready to cook.
Prepare charcoal grill until all coals are low to medium heat. Place skewers on grill & cook ~ 10-12 minutes each side before turning. Grill until most all fat has cooked off the bacon. Careful not to allow coals to flare & burn the skewers. A squirt gun or barrel of common table salt is handy to knock down flames.
Secret to this dish is FRESH ingredients & DON’T BURN’EM! Keep bacon cold/chilled so it won’t stretch so much when wrapping. Using double bamboo skewers make them easier to turn on the grill.
Serve hot – ideal with steak or similar Tex-Mex.
Serves 5-6
CAUTION: People who SWEAR they don’t like ‘wild game’ will fight over them once they’re coaxed into a bite! Watch your fingers! |
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