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Bone Suckin' Sauce Bacon Wrapped Shrimp

INGREDIENTS:
16 large shrimp, peeled and deveined
8 slices bacon
DIRECTIONS:
  • Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
  • Preheat the oven to 450 degrees F
  • Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with Bone Suckin' Sauce Seafood Seasoning & Rub. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
  • Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat.

Pain Is Good Spicy Teri-Yah-Ki Chicken Sandwich

Ingredients

  • 1/2 cup canola oil
  • 2 tablespoons Pain Is Good Spicy Teri-Yah-Ki Sauce
  • 1 tablespoons honey
  • 1 tablespoons white wine vinegar
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (about 1-1/2 pounds)
  • 4 hard rolls or croissants
  • 1 cup finely shredded lettuce
  • 8 tomato slices
  • 4 green pepper rings
  • 1/4 cup mayonnaise, optional

Directions

  • In a blender, combine the first six ingredients; cover and process until smooth. Reserve 1/4 cup. Pour remaining sauce into a large resealable plastic bag. Add chicken; seal and refrigerate overnight.
  • Drain and discard marinade from chicken. Broil chicken 4 in. from the heat for 5 minutes per side or until done.
  • On bottom half of each roll or croissant, layer lettuce, tomatoes, chicken and green pepper. Drizzle with reserved sauce; spread with mayonnaise if desired. Replace tops.

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