Bacon Wrapped Shrimp

I’ve been wanting to barbecue something on a skewer for a while now. However, after my attempt, I highly suggest you use skewers that were made for grilling. I didn’t, and the ones I used burned up like little toothpicks pretty quickly. The shrimp still turned out delicious but the grilling part got a little messy. Just another grilling adventure and lesson learned by a barbecue amateur.

You’ll need:
1lb fresh shrimp
Fresh lemon
Dijon Mustard
Minced garlic
Parsley
Basil
Kosher salt
Cracked black pepper
Onion
Orzo
Olive oil


The shrimp I bought had not been peeled, so I removed the shells and left the tails. I also have them a good rinse afterwards.


Add I few table spoons of Dijon mustard, a few shakes of parsley and basil, two heaping spoonfuls of garlic and sprinkle with kosher salt and cracked pepper. Drizzle with olive oil.


Mix well and then add fresh squeezed lemon juice.


Let marinate for at least an hour in the fridge.


When you are ready to begin grilling, slice an onion to throw on the top rack of the grill. You might want to start cooking the orzo now, it cooks like rice, 2 parts water to 1 part pasta.


I sliced the uncooked bacon strips in half to better fit the shrimp.


Wrap the uncooked bacon around the shrimp. I put three to a skewer. Remember to use skewers good for grilling!


Grill over a medium fire for about five minutes each side or until the bacon is cooked to your desired crispness. Grill the fresh onion on the top rack or bottom rack as long as the fire doesn’t get too hot and burn it.


Now plate your skewers over a bed of orzo with grilled onion and enjoy! I served mine with a dollop of extra Dijon mustard for dipping and it was very good.

Dove Season

In case you weren’t aware, its dove season in Texas. I have never been hunting but every guy I run into lately cannot stop talking about dove season. Therefore, at recent gatherings there has been lots of dove eating. This past weekend my guy friends made these stuffed dove breasts. They were quite delicious and I made sure to grab a few before they were all gone!

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Dove Breasts

Cheese (jalapeno jack, cheddar)

Fresh jalapeno

Bacon

Skewers

•Stuff the breast with the cheese and fresh jalapeno slices

•Wrap the stuffed breast with uncooked bacon and slide over a skewer

•Cook on the grill until the bacon is crisp and the meat is cooked thoroughly

Your friends and family will thank you for making these!

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I have to give credit where credit is due… so a big thanks to the grill masters of the night

Travis Robertson

and

Kyle Spencer

for cooking up these birds.

And ladies, these two handsome fellas are single and ready to mingle so click on their name above and send them a message on Facebook!

Tortellini Skewers

I did this take on tortellini for a potluck lunch at work. Its fun and easy and people just really loved the skewers haha.

Frozen Cheese Tortellini

Pesto (I used TexaFrance garlic pesto)

Skewers

Boil the tortellini like normal. Don’t let them get too soft or they will fall off of the skewer.

Drain tortellini and mix in several spoonfuls of pesto.

Start sliding the tortellini onto the skewers. I put 3-4 on each skewer.

Place onto a platter. I tried to arrange these in a circular fashion at first but it looked really messy so I went with placing them all the same way and it looked much better.

2 great things about this dish:

  • You can make it the night before and put in the fridge and serve cold the next day!
  • The whole thing costs less than $10!

Happy potlucking!