Chef's Richard Recipe of the Month

  • 4 ea 16/20 Shrimp
  • 4 ea Basil, Leaf, Fresh
  • 2 ea Applewood Smoked Bacon, Split in Half
  • 1/2 cup BBQ Sauce (Your favorite BBQ Sauce)
  • 1 tbsp Horseradish, Prepared, Spicy

Adjust with Salt & Pepper as needed

Peel shrimp.  Devein shrimp. 

  • Make slight incision into shrimp and stuff with basil leaf. 
  • Firmly wrap with a half of piece of applewood smoked bacon.  Secure with a toothpick, bamboo skewer or metal  skewer. Repeat until all shrimp are wrapped. 
  • In a stainless steel bowl whisk in your favorite BBQ sauce with the horseradish sauce. 
  • Heat a saute pan to medium high heat. 
  • Season shrimp with salt and pepper and begin to sear the bacon around the shrimp.  Turn over after a few minutes and brown the other side. 
  • Remove from pan, gently toss in BBQ sauce and horseradish mixture to completely coat shrimp.  Place on baking sheet lined with paper and bake in a preheated 400°F oven until fully cooked. 
  • Aproximately 6-8 minutes depending on the size of shrimp used.