Bacon Wrapped Crab Stuffed Shrimp Brochette

Soak 6 large wood skewers in water while preparing recipe. Preheat the grill to medium.

In a small bowl combine bell pepper, onion, cracker crumbs, mayonnaise, and Boursin cheese. Mix well. Gently mix in the canned crab meat.

Split the shrimp down the middle from the front to the tail (do not cut all the way through). Take one piece of bacon and lay it flat on a work surface. Place two cut shrimp in the middle of the bacon (leave the tail sticking out to one side of the piece of bacon – this is where a good picture comes in handy). The shrimp should be laying open, split side up. Take a golf ball sized mound of crab mixture and place on top of the shrimp. Roll the bacon (start at the top and roll it tightly around the shrimp just barely overlapping all the way to the bottom) this should seal in the stuffing very well. Take a big water soaked skewer and drive it through the bacon at the bottom coming thru to the top to secure it in place. Place 2 wrapped shrimp per skewer and repeat with remaining shrimp and bacon.

Combine chili powder and brown sugar on a small plate. Sprinkle the mixture onto the bacon.

Lightly oil your grill grate. Heat your grill to medium. Grill for 4-8 minutes (turning it over occasionally as it cooks to evenly cook bacon) or until bacon is crispy and shrimp is firm to the touch. You may need to move the shrimp to the back of the grill for an additional minute of indirect heating if the bacon starts to get too dark.

Serve immediately with Bush’s Bourbon and Brown Sugar Grillin’ Beans.