Struggling to call these shrimp - 4 of them weighed in at 3/4 pound. Marinated for a couple hours in Pina Colada mix and Malibu rum, then split them part way, filled with backfin crab meat lightly seasoned with just salt, pepper and lemon juice. Wrapped in bacon to hold it all together then cooked indirect at 400 for about 15 minutes (Nuked the bacon for 45 seconds to get it started because I didn't want to over cook the shrimp). Had some normal sized shrimp (16 - 20/pound) done as scampi with garlic butter. Served with a Pina Colada dipping sauce, made from cream cheese fruit dip, crushed pineapple, pina colada mix and shredded coconut. The crab stuffed shrimp were amazing.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA