BBQ Stuffed Shrimp

Yield:

24 servings, 4 shrimp each

Ingredients

Ingredients	Weights	Measures
Shrimp Stuffing
KRAFT MAYO Real Mayonnaise	1 lb. + 11 oz. 4-1/2 oz.	3 cups 1/2 cup
panko bread crumbs	15 oz. 2-1/2 oz.	1-1/2 qt. 1 cup
green onions, minced	6 oz. 1 oz.	1-1/2 cups 1/4 cup
fresh lemon juice	6 fl oz 1 fl oz	3/4 cup 2 Tbsp.
GREY POUPON Classic Dijon Mustard	3 oz. 1/2 oz.	6 Tbsp. 1 Tbsp.
fresh parsley, chopped	2 oz. -	1-1/2 cups 1/4 cup
minced garlic	2 oz. -	6 large cloves 2 large cloves
crushed red pepper	- -	3/4 tsp. 1/8 tsp.
BULL'S-EYE Original Barbecue Sauce, divided	24 fl oz 4 fl oz	2-1/4 cups 6 Tbsp.
BBQ Shrimp
OSCAR MAYER Bacon	2 lb. 6 oz.	32 slices 6 slices
uncooked extra-large shrimp, peeled with tails left on, deveined	6 lb. 1 lb.	96 each 16 each

Directions

SHRIMP Stuffing: Mix all ingredients except barbecue sauce. Stir in 3/4 cup barbecue sauce (or 2 Tbsp. barbecue sauce for trial recipe). Refrigerate until ready to use.

BBQ Shrimp: Run flat side of blade of chef's knife along each slice of bacon to stretch to twice its original length. Cut each slice into 3 pieces. Refrigerate until ready to use.

BUTTERFLY each shrimp; press to flatten. Refrigerate until ready to use.

FOR each serving: Place 4 shrimp, cut-sides down, in medium ovenproof skillet; top each with 1/2 oz. Shrimp Stuffing. Wrap 1 bacon piece around each shrimp, overlapping ends under shrimp.

BAKE in 350ºF standard oven 8 min., then place under salamander for 1 to 3 min. or until bacon is crisp. Drizzle with 1 Tbsp. of the remaining barbecue sauce before plating the shrimp.