- 4 bamboo skewers, 8 to 10 inches long, soaked in cold water for 15 minutes
- 24 medium shrimp, peeled and deveined, but with tails intact
- 12 slices bacon, cut in half crosswise
- Blackened Cajun spices (ground to a smooth consistency, if needed))
- Vegetable oil
Wrap each shrimp in a half slice of bacon and secure with a wooden pick.
Skewer six shrimp on each bamboo skewer.
Dredge the skewers in the Cajun seasoning.
Lightly coat a cast iron skillet with oil and heat till almost smoking.
Lay skewers in pan and cook for 2 to 3 minutes on each side.
Bacon should be soft but cooked and shrimp should be pink.
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