Day 16 of Barbecue Month 2017: Grilled Stuffed Shrimp from the Matt Pittman of Meat Church
Set the EGG for direct cooking, without the convEGGtor at 400°F/204°C. Lightly oil the cooking grid to help prevent sticking.
Filet shrimp open along the back making sure not to cut all the way through.
Insert a spoonful of crabmeat into the slice.
Wrap shrimp in ½ piece of bacon, securing with a toothpick.
Lightly dust the shrimp with Meat Church Honey Hog BBQ Rub. Allow the shrimp to sit for 5 minutes prior to cooking. Place the shrimp directly on the cooking grid. Cook 3 – 4 minutes. Flip the shrimp and repeat.
Allow to cool 10 – 15 minutes and enjoy with cocktail sauce or by themselves!