EVANS CAGLAGE/DMN

Grilled bacon-wrapped shrimp are the perfect accompaniment to the rich cheese grits.

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Soak 8- to 10-inch bamboo skewers in water for about 30 minutes before grilling.

Preheat coals for a medium-hot fire, or preheat a gas grill to medium high. Season shrimp with kosher salt and pepper to taste. Toss with olive oil to coat.

Wrap each shrimp snugly with a bacon half. Thread shrimp onto skewers (the skewers should keep the bacon in place, but if you prefer, you can secure the bacon to the shrimp with toothpicks before skewering).

Grill skewered shrimp over medium-hot coals for 3 or 4 minutes per side, or until firm, and cooked through. Makes 8 servings.

PER SERVING: Calories 256 (56% fat) Fat 16 g (4 g sat) Cholesterol 169 mg Sodium 649 mg Trace fiber Carbohydrates 1 g Protein 26 g

SOURCE: Dallas chef Steve Starns

Recipe: Baked Cheese Grits