Hot and Sassy Shrimp (serves 4)

from The Fabulous Toots Lagoon in Carmel, California

24 large prawns

8 slices lean bacon, each sliced into 3 pieces

4 Jalapeno peppers, each sliced into 6 thin strips

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 barbecue sauce.
• Serve as an appetizer, or over rice as a main dish.