Want to impress dinner guests? Add this recipe to your arsenal. It’s quick and extraordinary. Enjoy! Simply cook over open flame on your outdoor pit, or you can prepare it on an indoor grill, or in a hot skillet.
24 jumbo raw shrimp (U-12’s—twelve shrimp per pound) peeled, deveined, and butterflied (fantailed)
24 large raw oysters (silver dollar size)
24 half strips of raw bacon
24 slices of pickled jalapeno peppers
2 teaspoons Creole seasoning
24 wood toothpicks
Optional—baste with barbecue sauce or sweet and sour sauce (when near fully cooked)
Peel shrimp. De-vein and fantail by cutting top of shrimp from base of tail to end, fanning the shrimp till it appears like butterfly wings without breaking it apart. Place jalapeno slice on each open face of butterflied shrimp, then repeat procedure by placing an oyster on each open face. Flavor lightly with Creole seasoning, then wrap each individual shrimp product with a raw bacon strip, leaving it open face, pinning each individual shrimp oyster rumaki with a wood toothpick. Now you’re ready to get blasting. On open flame, it will take four to five minutes on the oyster side facing down, then turn it over and cook for another two to three minutes (now you can baste rumaki with your flavor sauce). Be sure to remove toothpicks before you serve the rumaki (we sure don’t want to choke any of your friends). Serving it placed on a classic rice pilaf has always been a favorite way of mine.