by Chef Dief

You will need a couple dozen shrimp, some fresh asparagus, yellow crookneck squash and a grill.

Cook one dozen pieces of bacon at 350° until almost done, do not let them overcook. Peel the shrimp, leaving the tails. Cut the bacon in half and wrap around each shrimp holding the bacon on with a toothpick.

Grill shrimp 3 to 5 minutes per side, while cooking the asparagus and yellow crookneck squash on the top rack. Use fresh lemon on the asparagus and melt butter over the top and do the same for the squash.

After removing the Bacon Wrapped Shrimp from the grill, char broil the asparagus and squash … and serve. So simple and SOOOO GOOD! You can even use paper plates to avoid any mess at all.

As condiments, I use Tiger Sauce and Sweet Baby Ray’s New Spicy Tangy sauce.

If you were looking for some excellent shrimp, Steve Hickman’s Fresh Shrimp is the place! Look for his ad in this issue or call 318.794.9897.

Bon appétit!

Chef Dief

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