South Texas Barbecued Shrimp
Vicki Butts (lazyme)
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- chicken breasts, boneless and skinless
- 9 slice
- bacon, thinly sliced
- 1 lb
- uncooked medium shrimp pieces
- teriyaki sauce
1Cut chicken breasts into 1 x 3-inch strips.
2Flatten each strip with side of cleaver.
3Put one-half slice bacon on each strip.
4Then place a shrimp at one end of the strip, roll up and secure with a toothpick.
5Marinate in teriyaki sauce for 2 hours or more in refrigerator.
6May be frozen until ready to use.
7Cook on brazier for approximately 15 minutes.