RECIPE FROM "SANDY'S
24 medium shrimp, peeled and deveined, but with tails intact
12 slices of bacon, cut in half crosswise
Blackened Cajun spices
Dredge each shrimp in Cajun spices.
Wrap each shrimp in a half slice of bacon and secure with a wooden pick.
Lay wrapped shrimp on a broiler rack and broil until bacon is crispy, and shrimp should be pink
Serve with Dipping Sauce
l part Creole Mustard (mustard must be Creole to get correct flavor)
l part mayonnaise
Cajun seasoning to taste and heat desired
Horseradish (drained), to taste
Cook's Note: These spicy little appetizers are great party food. Be sure you have good ventilation when you cook. The spices may cause burning eyes and throat. Avoid breathing in the spices.