Instructions: To make the Casino Filling, saute the bacon in a four-quart preheated saute pan until brown. Remove half of the fat. Add peppers and onions and saute until warm - do not brown. Deglaze with Tabasco brand Garlic Pepper Sauce. Fold in Parmesan cheese and fresh bread crumbs. Cool and set aside.

To make the Avery Sauce, mix the eggs completely and fold in the mayonnaise. Add the Tabasco brand Habanero Pepper Sauce and the Tabasco brand Pepper Sauce and mix together. Cover and place in a refrigerator.

To make the Salsa, small dice the papaya, mango, plantain, kiwi and strawberries. Melt the whole butter in a four-quart saute pan and add fruit. When fruit is just warm, deglaze with the Tabasco brand Green Pepper Sauce. Cover and set aside.

To make the shrimp, peel, clean and drain the raw shrimp. Butterfly the shrimp and stuff with the casino filling. Place the shrimp on a greased pan and cook at 350 degrees for 5 minutes.

Remove from the oven and coat each shrimp with the Avery Sauce. Place under a broiler and finish cooking until the Avery Sauce is golden brown.

Place 1/3 teaspoon of salsa per shrimp on a warmed plate. Set the cooked shrimp half on the salsa, to partially cover the salsa.

This recipe yields 4 servings.

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