South Texas Barbecued Chicken & Shrimp

• 3 boneless chicken breasts
• 6 slices thinly sliced bacon, cut in half
• 12 lb uncooked medium shrimp
• teriyaki sauce

1. Cut chicken into 1/3 inch strips.
2. Flatten to an even thickness (between plastic wrap) with a meat mallet.
3. Arange 1 piece of bacon on each strip.
4. Place a shrimp at the end of the strip.
5. Roll up and secure with a toothpick.
6. Place the bundles in a shallow container.
7. Add teriyaki sauce, tossing to coat.
8. cover& refrigerate a least 2 hours.
9. Grill shrimp for 15 minutes, turning once or until chicken is no longer pink.

chicken breasts, bacon, shrimp, teriyaki sauce

Taken from www.food.com/recipe/south-texas-barbecued-chicken-shrimp-50344 (may not work)