24 large shrimp, peeled, veined, butterflied
12 slices bacon
1/4 cup scallions, chopped
4 oz. can green chilies, drained and chopped
4 oz. can water chestnuts, drained and chopped
1/3 cup breadcrumbs
1 clove crushed garlic
1 teaspoon teriyaki sauce
Mix together the scallions, chilies, chstnuts, breadcrumbs, garlic
and teriyaki for the stuffing and set aside.
Precook the bacon slices (a microwave works well for this) until
they are somewhat cooked, but not hard or crispy.
Pick up a small amount (maybe a tablespoon full) of stuffing and
put it next to a shrimp. Wrap the shrimp and stuffing with a half
of a slice of bacon and secure it with a toothpick. Place on a
Broil until the shrimp is cooked (no longer translucent). Turn
them over halfway through.