- 1 pound 16/20 Mexican White shrimp (peeled and deveined)
- 1 pound Applewood-smoked bacon (sliced into three equal-sized pieces)
- 1 cup yellow cornmeal
- 2 cups water
- 2 cups milk
- 4 Roma tomatoes (diced)
- 1 red onion (diced)
- 2 Serrano chiles (minced)
- 1 bunch cilantro (chopped fine)
- 1 cup lime juice
- 1 bunch cilantro
- 1 cup grape seed oil
- Salt & pepper to taste
Tightly wrap each shrimp with a piece of bacon, and secure on a bamboo skewer. Put 4-6 bacon-wrapped prawns on each skewer. Salt and pepper your prawns just before cooking. Cook skewered prawns on a flattop range, grill, or in a large saut. pan. Make sure bacon is crisp, and prawns are fully cooked.
Cheddar Cheese Grits
Combine yellow cornmeal, 2 cups water and 2 cups milk – bring to a boil. Slowly rain in cornmeal, whisking continuously; cook for 10 minutes, still whisking. Add 1 cup shredded sharp cheddar cheese, 2 tsp cumin, 1 tsp cayenne and Salt to taste.
Rustic Tomato Salsa
Combine diced roma tomatoes, red onions, Serrano chile, cilantro, lime juice, salt and pepper to taste.
Blend cilantro and grape seed oil together until combined.
Recipe compliments of Haven Gastropub, located at 190 South Glassell Street in Orange, CA 92866. Please call 714.221.0680 or visit www.HavenGastropub.com for more information.