Grilled Bacon Wrap Shrimp Stuffed with Asadero Cheese & Basil
Yield
20 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
asadero cheese
|
* |
| 20 | large |
shrimp
|
|
| 20 | strips |
bacon
lean |
|
| 1 | bunch |
basil
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
asadero cheese
|
* |
| 2E+1 | large |
shrimp
|
|
| 2E+1 | strips |
bacon
lean |
|
| 1 | bunch |
basil
fresh |
*
|
Directions
Peel and vein the shrimp.
Slice along the backside as far down as possible with out it falling apart.
Lay shrimp flat on their backs. Separate the asadero cheese, two slices at a time, and cut into ¼ inch rectangles.
Place a piece of cheese and a basil leaf in the middle of the shrimp and fold over.
Wrap with a strip of bacon, overlapping each wrap and secure with a toothpick.
Grill on a hot grill until bacon is cooked.
(You could also pan broil).
