FROM CHICO'S COLLEGE ROOMMATE MARK HALL

Ingredients:

A dozen (or so) large shrimp. The bigger the better.

Jalapeño cream cheese

12 slices of bacon

Chico's Gourmet Whiskey BBQ Sauce

Directions:

1. Peel the shrimp, but leave the tail on.
2. Slice the shrimp open on the inside curve.
3. Stuff the opening with jalapeño cream cheese.
4. Par bake the bacon so it’s still pliable.
5. Wrap bacon around the shrimp and secure with a toothpick.
6. Skewer the shrimp. Two per skewer.
7. Grill 2-3 minutes per side (or 5-7 total) while basting with Chico’s Gourmet Whiskey BBQ Sauce.
8. ENJOY!