Instructions: This "porky shrimp" comes with a tang. You can cook them like Kabobs on skewers or toothpicks (or on a fish screen). They make great appetizers or entire meals with side dishes. If you serve them as appetizers, then you may want to skewer each shrimp combo with toothpicks. Otherwise its easier to assemble them on skewers. When used as a meal, you might augment this with garlic bread or additional grilled vegetables.

Need to soak bamboo skewers or toothpicks in advance.

1 lb. Large, Giant, or Jumbo raw shrimp, shelled and de-veined 1/2 slice of bacon per jumbo shrimp, partially cooked, cut in half (You can start
with 8 slices)

8 bamboo skewers, soaked for 2 hours (or 16 toothpicks)

1 each red and yellow bell pepper, seeded, cleaned and cut into 1 inch chunks 1 small martini olive per shrimp (again, start with about 16 olives)

1/2 cup of your favorite barbecue sauce
1 lime, cut up and quartered
Half cook the bacon. Place a martini olive in the center of each shrimp and a piece of bacon around the shrimp.

On a skewer place a piece of pepper followed by the shrimp combo. The peppers make excellent anchors. Typically try using two parallel skewers to make turning shrimp easier. If using toothpicks, you can use one piece of pepper (or two if room).

Coat with the barbecue sauce and place over direct heat for 3 minutes.

Turn once and baste again with barbecue sauce for 3 more minutes.

Check for doneness, when shrimp turns opaque. If using larger shrimp, you may need to cook an additional 2-3 minutes. Drizzle a few drops of lime on your tasty treat.

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