SHRIMP EN BROCHETTE

  • September 09, 2020
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Makes 4 appetizer servings

  • 12 large shrimp, peeled and deveined
  • 2 teaspoons hot sauce
  • 1 tablespoon Creole mustard
  • 3 tablespoons beer
  • 2 tablespoons light brown sugar
  • 3 slices bacon, each cut in half crosswise, then cut each in half lengthwise (to end up with 12 pieces)
  • 12 cherry tomatoes
  • Lemon wedges

Prepare the grill.

Combine the shrimp, hot sauce, mustard, beer and sugar in a shallow bowl. Cover and refrigerate for 2 hours.

Wrap each shrimp with a piece of bacon, and thread onto skewers allowing 3 shrimp and 3 cherry tomatoes per skewer.

Place the kabobs on the grill and close the lid. Cook for 2 to 3 minutes per side. Remove from grill and serve immediately with the lemon wedges.

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