INGREDIENTS:
· 20 large shrimp, peeled and deveined
· 10 slices of bacon, halved
· 2 tablespoons Claibe's Sweet-N-Smokey Rub
· 1 tablespoon Claibe's Texas Voodoo Rub
· Toothpicks
THE PREP:
Peel, devein and rinse the shrimp under cold water and pat dry with paper towels.
Toss the shrimp in Claibe's Sweet-N-Smokey Rub, ensuring each shrimp is well-coated.
Toss the shrimp in Claibe's Texas Voodoo Rub, ensuring each shrimp is well-coated.
Bacon wrap each shrimp tightly with a half slice of bacon. Secure the bacon with a toothpick.
THE COOK:
Preheat your grill to high heat. Place the shrimp on the grill and cook for 2-3 minutes per side, or until the bacon is crisp and the shrimp are opaque. Turn often to ensure the bacon does not burn.
When the shrimp is crisp and starting to char, remove the shrimp and toss in a bowl with your favorite BBQ sauce before returning to the grill to set the sauce.
Remove from the grill and serve immediately with your favorite dipping sauce or as part of a BBQ platter.
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