Smoked Bacon Shrimp
Soy Yay Island Terriyaki Sauce
(or your favorite brand of terriyaki)
bacon slices, cooked
Basmati Rice, prepared
De-vein shrimp and remove tails.
Mix shrimp and terriyaki sauce in a Ziploc bag. Marinate in refrigerator for 4 hours, turning once per hour.
Remove and pat dry. Wrap each piece of shrimp in a half piece of cooked bacon. Place bacon wrapped shrimp on to skewer. Skewer 4 to 5 pieces shrimp on each skewer.
Place skewered shrimp onto frogmat. Optional – sprinkle cashews onto frogmat as well.
Preheat pellet grill to 400 degrees using Cookinpellets 100% Hickory Hardwood Pellets.
Pellet grill for 10 minutes. Remove from pellet grill.
If desired, mix a little extra terriyaki sauce into prepared rice. Portion rice in bowls, and arrange bacon wrapped shrimp on top.
Garnish with a couple of tablespoons cashew halves, if desired. Serve and enjoy!