Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs
Hot and Sassy Shrimp
(serves 4) from the former Fabulous Toots Lagoon in Carmel, California
24 large prawns
4 Jalapeno peppers, each sliced into 6 thin strips
8 slices lean bacon, each sliced into 3 pieces
Your favorite barbecue sauce
  • Devein shrimp and slice nearly in half.
  • Stuff each prawn with a slice of jalapeno pepper, then wrap with bacon.
  • Skewer 6 prawns per kabob and grill.
  • Baste with your favorite barbecue sauce.
  • Serve as an appetizer, or over rice as a main dish.

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