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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Shrimp ABTs (several pics)

NecessaryIndulgNecessaryIndulg Posts: 1,034
edited January 2013 in Appetizers
I've been wanting to make these and finally did for the late game last night.

I tossed the shrimp with Tobago Keys Peruvian Gold Grilling Sauce and mixed softened goat cheese with minced garlic, salt & pepper.
I didn't want to overcook the shrimp trying to get the bacon crisp, so I decided to go "low & slow" -- I cooked them indirect between ~250-275F for about 45 min. I also glazed them with the grilling sauce at the very end.

All of the pics are HERE.

 Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences -
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