Recipes from Local Restaurant Chefs

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Hot and Sassy Shrimp
(serves 4) from the former Fabulous Toots Lagoon in Carmel, California
24 large prawns
4 Jalapeno peppers, each sliced into 6 thin strips
8 slices lean bacon, each sliced into 3 pieces
Your favorite barbecue sauce
  • Devein shrimp and slice nearly in half.
  • Stuff each prawn with a slice of jalapeno pepper, then wrap with bacon.
  • Skewer 6 prawns per kabob and grill.
  • Baste with your favorite barbecue sauce.
  • Serve as an appetizer, or over rice as a main dish.

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