•4 jumbo shrimp
•¼ cup fresh crab meat
•1 teaspoon olive oil
•¼ teaspoon black pepper
•¼ teaspoon red pepper
•¼ teaspoon salt
•¼ teaspoon parsley
•¼ teaspoon lemon juice, fresh
•4 slices of bacon
•1 cup Italian dressing
•Plate Setter, porcelain coated grid.
•Set the EGG for indirect cooking with the Plate Setter, legs up and porcelain coated grid.
Preheat the EGG to 350°F.
De-vein and butterfly the shrimp. Place the shrimp and Italian dressing in a freezer bag and marinate for at least 2 hours.
In a skillet, sauté the fresh crabmeat with olive oil, salt, black pepper, red pepper, parsley and lemon juice. Place a spoonful of the crabmeat in the shrimp and lay on the end of the bacon. Roll up the shrimp and bacon and fold it over to ensure crab meat stays intact. Place the shrimp on the Grid. Sear the bacon for a few minutes on each side. Cook for 20 minutes or until shrimp is pink.
Fishing, hunting — if it’s related to the outdoors, O’Neill Williams will be there! Watch the “Outdoor Cooking on the Big Green Egg” segments each week on O’Neill Outside, airing on NBC Sports, SportSouth and SunSports. Check your local listings for times in your viewing area.
Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”