Bacon Wrapped Crab Stuffed Shrimp

(as found on

Recipe from

4 jumbo shrimp
¼ cup fresh crab meat
1 tsp olive oil
¼ tsp black pepper
¼ tsp red pepper
¼ tsp salt
¼ tsp parsley
¼ tsp lemon juice, fresh
4 slices of bacon
1 cup Italian dressing

Set the EGG for indirect cooking with the Plate Setter, legs up and porcelain coated grid. Preheat the EGG to 350°F.

Devein and butterfly the shrimp. Place the shrimp and Italian dressing in a freezer bag and marinate for at least 2 hours.

In a skillet, sauté the fresh crabmeat with olive oil, salt, black pepper, red pepper, parsley and lemon juice. Place a spoonful of the crabmeat in the shrimp and lay on the end of the bacon. Roll up the shrimp and bacon and fold it over to ensure crab meat stays intact. Place the shrimp on the Grid. Sear the bacon for a few minutes on each side. Cook for 20 minutes or until shrimp is pink.

Makes 4 servings.