Chargrilled Shrimp with Slab Bacon Skewers

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  • 8 small shallots, peeled
  • 1 pound large head-on shrimp, washed and dried
  • 8 small, whole Fresno peppers
  • 1 pound slab bacon, chopped into 1 1/2-inch cubes
  • 8 cherry tomatoes


  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1/4 cup flat leaf parsley, chopped
  • 3 tablespoons Champagne vinegar
  • 4 cloves garlic, minced
  • 2 tablespoons shallots, minced
  • 2 tablespoons oregano, minced
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • Salt and pepper, to taste

Butter Sauce


Prepare Skewers: Using four 12- to 14-inch metal skewers, place one of the shallots on the bottom of each of the skewers to anchor them and then add one piece of shrimp, Fresno pepper, bacon cube and tomato until all of the ingredients have been placed on skewers. Set aside on a plate.

Prepare Marinade: Combine all ingredients in a medium bowl and season to taste with salt and pepper. Using a pastry brush, coat skewers with marinade and refrigerate for one hour before grilling.

Prepare Butter Sauce: In a small saucepot, bring TABASCO® Sauce, Worcestershire, white wine and vinegar to a simmer for two minutes. Remove from heat and add butter, stirring until incorporated.

To finish: Heat grill to medium/medium-high heat. Shake excess marinade off skewers and place over open flame on grill. Move them around to prevent flare ups. When they have good color and marks, remove from grill. Brush and coat each skewer with Butter Sauce. Serve with a side of Grilled Corn Chow Chow with Chipotle Vinaigrette.

Makes 4 servings.

Created by Chef Colby Garrelts

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