taught me to make these tasty little treats at a party he and his wife Anthea
were hosting. Thaw the frozen prawns in salted ice water to keep them fresh in
20 Tiger prawns or extra-large shrimp (16-20 count per pound)
20 slices smoked bacon
3 tablespoons mayonnaise
¼ cup mixed Mexican cheeses
2 jalapeño peppers, seeded and finely chopped
¼ cup finely chopped white mushrooms
Colorful party toothpicks, soaked in water
Shell the prawns by using both your thumbs to pry open
the shell. Devein using a sharp knife to cut down one side of
the vein; remove the vein then cut deep enough to allow for
filling. Keep cold on ice.
2. In a small bowl, mix the mayonnaise, cheese, peppers and
mushrooms until just blended.
3. Stuff prawns with filling. If cooking immediately on the grill,
partially cook the bacon in the microwave, wrap each prawn
with one bacon slice. If refrigerating and then broiling, wrap
uncooked bacon around prawns and refrigerate until needed.
4. Secure both ends of the bacon with colorful toothpicks.
5. Grill outside or broil close to the element in oven.
Serves 10 if you “hand out” two prawns to each guest