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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