Applewood Bacon Wrapped Shrimp
Ingredients
32 Jumbo Shrimp -- peeled and deveined
16 Apple Wood Smoked Bacon Strips -- cut in half
8 Bamboo Skewers, approx. 6" long
1 Tablespoon Fresh Ground Black Pepper
1 Tablespoon Salt
1 Ounce Canola Oil
2 Cloves Garlic -- minced
2 Red Onions -- peeled, fine diced
2 Cups Black Eyed Peas, soaked overnight -- rinsed and drained
4 Cups Chicken Broth
1 Bay Leaf
1 Red Bell Pepper -- fine diced
1 Green Bell Pepper -- fine diced
1 Yellow Bell Pepper -- fine diced
1 Jalapeno Pepper -- fine diced
1 Teaspoon Lime Juice -- fresh
1 Bushel Cilantro -- washed and chopped
1 Teaspoon Ground Cumin
Preparation
1. Wrap each shrimp with a half strip of bacon. Skewer the shrimp. Refrigerate until needed.
2. In a heavy pot sauté the onion and garlic in the oil. Add the peas, broth, and bay leaf. Bring to a boil.
3. Cook the peas for 25 minutes or until tender. Do not overcook.
4. Drain the peas and rinse under cold water. Combine the remaining ingredients in a bowl with the cooled peas and mix well.
5. Heat a gas grill or prepare a charcoal fire.
6. Cook the shrimp for 5-7 minutes per side or until cooked through
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