Categories: Fish- Seafood

Ingredients

• 2 lb. jumbo shrimp
• 2/3 cup bottled barbecue sauce
• 8 to 12 serrano peppers, halved, seeded and cut into fourths
• 12 slices bacon, halved, optional
• Wood skewers soaked in water for several hours
• olive oil or vegetable oil for basting (use only if not using bacon)

Directions

1. Set rack 4 to 6 inches from heat and prepare fire. Peel and devein shrimp. Brush with barbecue sauce. Place a sliver of serrano pepper in the slit made to remove vein. Wrap each shrimp with bacon, if desired, and thread on skewers.

2. Grill 6 minutes, 3 minutes per side. If not using bacon, turn frequently and brush 2 or 3 times with oil. Shrimp are done when they become pink.

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