BBQ Stuffed Shrimp

• Shrimp Stuffing
• 3 cups KRAFT MAYO Real Mayonnaise
• 1-1/2 qt. panko bread crumbs
• 1-1/2 cups green onions, minced
• 3/4 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 1-1/2 cups fresh parsley, chopped
• 6 large cloves minced garlic
• 3/4 tsp. crushed red pepper
• 2-1/4 cups BULL'S-EYE Original Barbecue Sauce, divided
• BBQ Shrimp
• 32 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
• 96 each uncooked extra-large shrimp, peeled with tails left on, deveined

1. Shrimp Stuffing: Mix all ingredients except barbecue sauce.
2. Stir in 3/4 cup barbecue sauce (or 2 Tbsp.
3. barbecue sauce for trial recipe).
4. Refrigerate until ready to use.
5. BBQ Shrimp: Run flat side of blade of chef's knife along each slice of bacon to stretch to twice its original length.
6. Cut each slice into 3 pieces.
7. Refrigerate until ready to use.
8. Butterfly each shrimp; press to flatten.
9. Refrigerate until ready to use.
10. For each serving: Place 4 shrimp, cut-sides down, in medium ovenproof skillet; top each with 1/2 oz.
11. Shrimp Stuffing.
12. Wrap 1 bacon piece around each shrimp, overlapping ends under shrimp.
13. Bake in 350 degrees F standard oven 8 min., then place under salamander for 1 to 3 min.
14. or until bacon is crisp.
15. Drizzle with 1 Tbsp.
16. of the remaining barbecue sauce before plating the shrimp.

shrimp, mayo, bread crumbs, green onions, lemon juice, poupon, fresh parsley, garlic, red pepper, barbecue sauce, shrimp, bacon, shrimp

Taken from www.kraftrecipes.com/recipes/bbq-stuffed-shrimp-124489.aspx (may not work)