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Ingredients

• 30 10-ct Gulf shrimp - BIGGER is better!
• 1 jar horseradish, course
• 1 c Monterey Jack cheese
• 1/2 c Asiago cheese
• 1 jar BBQ sauce
• 2 pound(s) bacon

Directions

Peel and de-vein shrimp. Soak round toothpicks in water. Split shrimp down the outside, being careful not to cut all the way through. Combine cheeses in small bowl. Stuff split with horseradish, then cheese. Wrap shrimp with bacon and secure with toothpick. Grill and baste with BBQ sauce until bacon is done. Do not overcook. DELICIOUS!

Tip: If smaller shrimp are used, half bacon length-wise and pre-cook slightly to prevent the shrimp from becoming over-cooked.

Submitted by: Campfire Cafe Cookbook (TM)