- 1 pound(s) large shrimp, prepared for cooking
- 1 small jar horseradish
- 1 pound(s) sliced bacon, cut in half
Soak wooden skewers for several minutes to avoid excessive burning. Using a small sharp knife, cut a deeper slit along the outside edge of the shrimp. Fill the slit with approximately 1 teaspoon of the horseradish. Wrap the shrimp with bacon slice. Slices may be easier to handle if heated in the microwave for a short time. Secure in place with skewer. About 6 shrimp should fill one skewer. Once all shrimp are prepared, place skewers on grill over campfire, barbeque, or under broiler. Cook until bacon is slightly crisp and shrimp is cooked through.