As I do most mornings, I was watching Food Network. It's a staple in my house. Even if it's going while I'm doing other things...it's usually what's on my TV. The other morning I was having a cup of coffee and actually watching. Paula was making a Salmon BLT...I became "food mesmerized". For those of you that this is foreign, it's when you are watching a cooking show and you see the "tease" picture..that's shown in the beginning and you cant change the channel because God forbid you miss the section where the ingredient list is given and the dish is prepared. I know, I know...the recipe is on the Food Network website..but who does that? hehehe
I just watch the demo and that gets the wheels going in my mind. I think about how the ingredients go together..(or not) and then go to my kitchen. The one without the Cuisinart...the one without the Viking Range..and the one without someone else shopping and chopping for me.Where I recreate the dish to my everyday, really accessible, really easy standards. So, I watched the episode..and Salmon BLT, was Yum!!! I then shout out to my Hunny who was in the kitchen at the time, "Do we have any Salmon?" He answers, "No, we have to go to Costco". So I continue to watch Tv, but the picture of the sandwich weighs on my mind. I can taste that bad boy...I HAVE to make it!
And that my friends is where the Star is born! I give you:
Bacon Wrapped BBQ Shrimp Po'Boy!!!
Shrimp (Shelled & Deveined, approx 5 per sandwich)
Bacon (half cooked)
BBQ Sauce (may be bottled, but I'm giving a recipe for mine just in case)
Boston Lettuce (or your choice or a crispy fresh lettuce)
1 cup Smoky Mayo (recipe at bottom)
BBQ Sauce Ingredients
2 cups Ketchup
1/2 cup Brown Sugar
3 tbsp Worcestershire Sauce
2 tbsp Smoke Sauce
1 medium Onion (chopped)
3 tbsp Butter
Salt and Pepper
(If you desire a spicier bbq sauce, add 2 tsp Siracha)
In a saucepan, saute butter and onions until translucent.
Add remaining ingredients.
Lower heat to medium low and simmer for 1 hour. (min)
Remove from heat. Cool 30 mins.
Refrigerate in closed container. (I use old water bottle)
1 cup Mayo
2 tsp Smoke Sauce
1 tsp Worcestershire sauce
Combine all ingredients in a small bowl. Mix well.
Refrigerate in closed container until needed.
Instructions for Shrimp:
Wrap each Shrimp with 1/2 slice of bacon.
(Pre-cook the bacon by half.)
The bacon takes too long to cook and the shrimp will be overcooked by the time the bacon cooks.
Once Shrimp is wrapped in bacon, Place Shrimp on the Metal Skewers.
(may use wooden, if pre-soaked in water to prevent burning)
Be sure to "catch" the ends of the bacon, so they stay attached to shrimp when turning.
Grill shrimp on direct heat until bacon is crisp.
Move to indirect heat and baste with BBQ sauce. 2-3 times
When Shrimp start to give resistance, remove from grill.
Slice Sub rolls, spread Smokey Mayo onto bread.
Add Lettuce and Tomato
Top with Shrimp
Drizzle with BBQ Sauce.
I served with Sweet Potato Fries, Phenomenal Meal!
May substitute, lettuce and tomato for Broccoli or Cabbage Slaw.....WOW !!!