"These can be served as an appetizer or entrée, and we had them as both, not bothering with any sides. Depending on your seafood preference, you can mix and match your favorites. We used both lobster and crab for a rich and delicious combination. Plus, it’s easy to make ahead of time and refrigerate until you’re ready to grill. "
1 pound applewood smoked bacon strips, cut in half
2 pounds jumbo shrimp, deveined and butterflied
1 pound lobster tail meat and/or lump crabmeat, cooked and chopped
2 tablespoons butter, melted
1 medium yellow pepper, chopped
1 small green pepper, chopped
1 medium sweet onion, chopped
2 tablespoons fresh garlic, minced
1/4 cup mayonnaise
1 tablespoon horseradish mustard
1 egg, beaten
2 tablespoons Country Bob’s All-purpose Sauce
1 teaspoon Country Bob’s Seasoning Salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chipotle chili powder
1 cup cheese crackers, crushed
PLACE SEAFOOD in a large bowl, and season with salt and pepper. In a large cast iron skillet, sauté the onion, peppers and garlic in melted butter until soft. Cool, and then add to seafood. Lightly blend in remaining ingredients, except shrimp. Mound 1 to 2 tablespoons stuffing mixture onto each shrimp, wrap with 1/2 strip of bacon, and secure with toothpick.
TO PREPARE THE GRILL for cooking, check your pellet supply and top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450°F, and press the “start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean. When the grill has burned clean, turn the temperature back to 375°F. When the grill temperature is 375°F, turn off one side so you will be cooking with indirect heat. Place the shrimp on the grill, and cook for about 20 minutes over indirect heat. Keep an eye on the shrimp so you don’t overcook them. These shrimp are screaming good.
OPTION FOR COOKING IN THE OVEN: If you want to cook the shrimp in the oven, use the same technique. Set the oven temperature to 375°F, and cook the shrimp for approximately 20 minutes. If you want to include smoke, there are several ways to do that. You may buy an in house oven smoker, although they are somewhat pricy. I would opt to make one out of foil.
FOR FOIL SMOKE PACKETS, use two handfuls of wet chips and one handful of dry, fold foil into a packet, poke holes in it with a fork, and you’re good to go. Just set it in the oven. Be sure to turn on your vent fan, or your house will fi ll up with smoke. You will give your alarms a good work out.