Shrimp poppers and Ceasar salad

NonaScott

I used an assortment of Jalapeños and sweet mini salad peppers, queso fresco, and 16-20 wild Argentinian red shrimp. Served with a Caesar salad with homemade Ceasar dressing.

Ready for the egg


About 30 minutes in


Ready to eat


Cooked at 275-300 indirect for 1 hour. Would have liked the bacon a little crisper but didn't want to turn the shrimp into erasers.

lousubcap

Most excellent cook-Like you all my ABT cooks are driven by when the bacon is ready.  When going outside the normal lines (like with shrimp) I will cheat and zap the bacon for a bit before wrapping the pepper and tossing on the BGE.  However, any cook with bacon is an immediate winner.  Great result.

NonaScott

lousubcap said:

Most excellent cook-Like you all my ABT cooks are driven by when the bacon is ready.  When going outside the normal lines (like with shrimp) I will cheat and zap the bacon for a bit before wrapping the pepper and tossing on the BGE.  However, any cook with bacon is an immediate winner.  Great result.

Yep. I thought about pre cooking the bacon. I think part of the problem was also I have no way at the present to raise higher in the dome so these were at factory grid level. I would like to tip my hat to all those that make these for eggfests. It must take days to make them in large quantities.