Camarones santiago
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Jumbo Shrimp (12-16) -- |
| Peeled/deveined | ||
| Butterflied/tail off | ||
| 1½ | pounds | Sliced |
| Mins | ||
| ¼ | cup | Fresh lime juice |
| 1 | cup | Tamari soy sauce |
| 2 | Cloves garlic -- mashed and | |
| Minced | ||
| 1 | tablespoon | Dark toasted sesame oil |
| 50 | Juliennes | |
| Pepper -- 1/8x1\" | ||
| Bacon -- parboiled 8-10 | ||
| Roasted, peeled Poblano | ||
Directions
Drain the parboiled bacon on paper towels. Combine the juice, Tamari, garlic and sesame oil and marinate shrimp from 30 minutes to overnight in refrigerator. Place a julienne of Poblano in each butterfly. Wrap with a pieces of bacon. Secure with 2 toothpicks and return to marinade. Fire up the Platillo. Spread the charcoal so there's a hot and a cool side. Grill shrimp until pink, basting with the marinade. Remove to the cool side of grill.
Recipe By : Cheryl 562
From: Western Mexican Cookbook
File
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