Capt. Gordon’s Bacon-Wrapped Shrimp

Many thanks to Gordon Karstedt for sharing this delicious version of grilled bacon-wrapped shrimp. The Chive and Onion Cream Cheese and Prasek’s California Vegetable Seasoning combine to lend a great flavor twist to a longtime grilled seafood favorite. Can be served as appetizers or entrée. Watch them disappear!

1.5-pounds fresh shrimp; 26-30 count
12-ounce package center cut bacon
Philadelphia Chive and Onion Cream Cheese
Jalapeño pepper, sliced into thin spears -or- pickled jalapeño slice
Slap Ya Mama Cajun Seasoning
Prasek’s Smokehouse California Vegetable Spice Seasoning

-Peel and devein shrimp, leave tails attached.
-Cut bacon strips in half and place flat on baking sheet.
-Place a teaspoon-sized dab of cream cheese on each piece of bacon.
-Top with jalapeño spear and a single shrimp.
-Dust liberally with Slap Ya Momma and Prasek’s seasonings.
-Roll into tight bundle and secure with toothpicks.
-Arrange six wraps on wooden skewers.
-Cook over medium-hot charcoal grill, two to three minutes per side, until bacon begins to crisp at edges.
-Serve hot from the grill as an appetizer or dinner entrée.