Recipe - Camarones Santiago

3 pound Jumbo Shrimp (1216)
Peeled/deveined
Butterflied/tail off
1 One half pound Sliced
Mins
One fourth 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 810
Roasted, peeled Poblano

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip