Game & Fish Dish
CAJUN INJECTOR HONEY BACON
BBQ SHRIMP
•
1 pound fresh extra-large shrimp (21 to 25 count/per pound, in the shell, head on)
1 pound fresh extra-large shrimp (21 to 25 count/per pound, in the shell, head on)•3 tablespoons Mexene Chili Powder Seasoning
3 tablespoons Mexene Chili Powder Seasoning•2 tablespoons Original Louisiana Hot Sauce
2 tablespoons Original Louisiana Hot Sauce•1 (16 ounce) jar Cajun Injector Honey Bacon BBQ Marinade
1 (16 ounce) jar Cajun Injector Honey Bacon BBQ MarinadeSeason the shrimp with the chili powder and add the hot sauce, then place the shrimp in a plastic container, pour 1 ½ cups marinade over the shrimp. Toss to coat well. Cover and refrigerate the shrimp for 30 minutes. Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. Remove the shrimp from the plastic container and discard the marinade. Grill the shrimp for 1 to 2 minutes per side, until the shells are orangey-pink. To test for doneness, take a shrimp off the grill, remove the shell and cut the shrimp in half: The flesh should be white and firm throughout. Baste with remaining Honey Bacon BBQ just before removing shrimp from grill. This dish is excellent served with crispy French bread.
**This is delicious served as a salad with Mandarin oranges, dried cranberries, pecans, bleu cheese crumbles with raspberry vinaigrette dressing
