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Ingredientes
- 12 x jumbo shrimp - (16 to 20 count size)
- 6 x uncooked bacon slices
- 12 piece seeded red bell peppers - (2" by 2")
- 12 piece seeded green bell peppers - (2" by 2")
- 12 piece red onion wedges
- 2 Tbsp. freshly-grnd black pepper
- 2 Tbsp. cayenne pepper
- 2 Tbsp. paprika
- 1/2 lb unsalted butter - (2 sticks) softened to
- Â Â room temperature
- 2 tsp granulated garlic
- 1/2 c. white wine
- 12 x beef fajita meat slices - (1" by 4" ea)
- 12 x chicken-breast fajita slices (1" by 4" ea)
- 6 x pineapple cubes - (1 1/2" ea)
- 2 c. bottled Italian dressing
- Â Â (or possibly your favorite marinade)
Direcciones
- Rinse shrimp in strainer or possibly colander. Remove three-fourths of shell of each shrimp, leaving the last section and tail intact. With small, sharp paring knife, cut shrimp along the vein underneath, but don't cut completely through. Both veins should now be exposed. Wash veins out of the shrimp. Repeat for all shrimp. Drain shrimp and chill, covered.
- With kitchen shears or possibly sharp knife, cut bacon in half all at once; set aside with red peppers, green peppers and onion wedges.
- Combine black pepper, cayenne and paprika; stir till well-blended; set aside.
- Whip softened butter with garlic and wine till well-combined. Set aside till needed. Wrap 1/2 piece bacon around each shrimp body (not tail).
- On each of 6 (12-inch) wooden or possibly metal skewers, place, in order: 1 green pepper piece, 1 slice beef, red onion wedge, 1 chicken strip, 1 red bell pepper piece, 1 bacon-wrapped shrimp (skewer through main body), 1 pineapple cube, another bacon-wrapped shrimp, red bell pepper piece, chicken strip, red onion wedge, beef strip and green pepper piece. Don't shove vegetables, meat and shrimp too close together, or possibly they will cook proportionately.
- Chill skewers while preparing a medium fire (or possibly low flame on gas grill with the lid open). A high flame will cause bacon grease to flare up and burn wooden skewers. Keep a small c. of water at hand to sprinkle over fire if this happens.
- Soak skewers of food in Italian dressing (or possibly marinade) 2 to 3 min before starting to cook. Place on grill, sprinkle with pepper-paprika mix and baste with reserved butter mix (about 1/2 c. total). Slightly heat remaining butter and serve with mixed grill.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1171g | |
| Recipe makes 6 servings | |
| Calories 975 | |
| Calories from Fat 603 | 62% |
| Total Fat 68.18g | 85% |
| Saturated Fat 27.59g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 1620mg | 68% |
| Potassium 1710mg | 49% |
| Total Carbs 80.42g | 21% |
| Dietary Fiber 14.5g | 48% |
| Sugars 52.36g | 35% |
| Protein 15.43g | 25% |
