Instructions: Drain the parboiled bacon on paper towels. Combine the juice, Tamari, garlic and sesame oil and marinate shrimp from 30 minutes to overnight in refrigerator. Place a julienne of Poblano in each butterfly. Wrap with a pieces of bacon. Secure with 2 toothpicks and return to marinade. Fire up the Platillo. Spread the charcoal so theres a hot and a cool side. Grill shrimp until pink, basting with the marinade. Remove to the cool side of grill.

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