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Guido’s Shrimp Peques
(pee-kees)

Ingredients

Brown Sugar Glaze

1 cup brown sugar
1 tbsp lime juice
2 tbls molasses
1 tbsp honey
1 tbsp Chipotle sauce

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Shrimp

7 jumbo shrimp
2 cups bread crumbs
½ cup fine shredded cheddar jack
1 tsp seasoned salt
7 halved Bread and Butter Jalapeno pickles
7 bacon strips

Lagniappe

For the brown sauce combine all the ingredients, bring to a boil and let cool to room
temperature

For the bread stuffing, combine the bread crumbs and cheddar Jack; knead well so it
will form a ball. Divide the mixture into as many shrimp as you have and shape into
oblong balls. (If the mixture is too dry to form a ball just add some water.)

Butterfly the shrimps and wrap the pickled jalapeno along the outside natural curve
of the shrimp. Press the bread crumbs mixture in the belly of the shrimp and wrap
with the bacon to hold everything together.

Coat the shrimp’s with the molasses brown sauce and bake the shrimps for 15 minutes at 350.
Remove from heat, coat with another coat of the brown sauce and return to the oven for
another 5 minutes. Finish on a grill for a few minutes if you want a more charcoal taste, or
serve as is.

Serve with the warm brown sugar glaze on the side

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