Camarones santiago

Yield: 1 Servings

Measure Ingredient
3 pounds Jumbo Shrimp (12-16) --
\N \N Peeled/deveined
\N \N Butterflied/tail off
1½ pounds Sliced
\N \N Mins
¼ cup Fresh lime juice
1 cup Tamari soy sauce
2 \N Cloves garlic -- mashed and
\N \N Minced
1 tablespoon Dark toasted sesame oil
50 \N Juliennes
\N \N Pepper -- 1/8x1\"
\N \N Bacon -- parboiled 8-10
\N \N Roasted, peeled Poblano

Drain the parboiled bacon on paper towels. Combine the juice, Tamari, garlic and sesame oil and marinate shrimp from 30 minutes to overnight in refrigerator. Place a julienne of Poblano in each butterfly. Wrap with a pieces of bacon. Secure with 2 toothpicks and return to marinade. Fire up the Platillo. Spread the charcoal so there's a hot and a cool side. Grill shrimp until pink, basting with the marinade. Remove to the cool side of grill.

Recipe By : Cheryl 562

From: Western Mexican Cookbook


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