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Meat & Seafood

These grilled shrimp wrapped in crispy bacon are made for easy patio parties. Pile them onto Market Bakery mini baguettes, add a drizzle of Craft & Kitchen Hot Honey BBQ and a little Beaver Tartar Sauce, and you’ve got simple, flavor packed po’ boys fresh off the grill.

Serves: 4

Difficulty: Easy

Ingredients:

Prep time: 20 minutes Cook time: 10 minutes

1 lb. raw peeled and deveined 21/25 shrimp, tail off

12 slices Carlton Farms bacon

Craft & Kitchen Hot Honey BBQ Sauce

2 Market Bakery mini baguettes, or sub 1 full size

1 tomato, sliced thinly

1 head butter lettuce, leaves washed and torn to fit sandwich

¾ c Beaver Tartar Sauce

2 T Craft & Kitchen Hot Honey BBQ Sauce

1 c Kurzhal Family Jalapeno Bread and Butter Pickle Chips, or sub other as desired

Steps:

• Preheat grill. Remove tails from shrimp. Cut bacon strips in half crosswise.

• Gently stretch bacon or lightly pound with a meat mallet to slightly thin and lengthen each piece. Wrap bacon strip around shrimp one time, picking closed with heavy wooden picks, or run several shrimp onto a metal skewer to keep bacon ends closed around shrimp. Make sure bacon completely covers shrimp to protect it from drying on the grill.

• Grill shrimp until bacon is browned and shrimp is 145F internal temp, basting lightly with Hot Honey BBQ Sauce 1-2 times. Remove from grill and keep warm.

• Meanwhile, have ready split baguettes lightly toasted on grill.

• Combine tartar and BBQ sauce and spread on insides of baguette. Add lettuce, tomato, grilled shrimp and top with pickles. Cut into 4 portions and serve immediately.

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