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PREPARE CHICKEN: Wrap each chicken breast in plastic wrap loosely, place on butcher paper, and then pound out until the chicken is 1/4 inch to 1/2 inch thick.
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Work from the middle of the chicken breast out the sides, taking care not to tear or mutilate the chicken.
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With patience you'll achieve the desired thickness.
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Use the flat side of the mallet, not the tenderizing side.
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When you have the chicken to the desired thickness, slice into long strips about 1 1/2 inches thick.
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The resulting strips of chicken should be 4-6 inches long.
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PREPARE BACON: Slice each rasher of bacon in half.
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PREPARE SHRIMP: Peel, devein, and wash the shrimp or buy them prepared as such.
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The shrimp is the centerpiece of this dish, so buy the freshest, best quality shrimp you can afford.
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ASSEMBLE THE ROULADES: Place a chicken strip on your work surface, top with a half rasher of bacon, and then with a shrimp.
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The shrimp should be placed at the end closest to you.
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Season liberally.
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I particularly like cayenne with this, but you can also use chinese-five spice, garam masala, curry, or anything that you like.
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Starting to the side closest to you, roll the shrimp in the bacon/chicken strip.
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Secure with two tooth picks or a short, wooden skewer.
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To fasten securely, start the tooth pick at a 45-degree angle, push in an inch and then turn the pick at a 90-degree perpendicular angle and push in the rest of the way.
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This will help secure the chicken firmly around the shrimp.
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Place on a baking sheet and continue until all shimps are wrapped.
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Season the outside of the wraps after you have complete wrapping them all.
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Grill or broil on high on each side for 7-8 minutes.
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Don't overcook or you will ruin your shrimp!
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Serve with braised kale, half-ears of buttered corn, and good, cold beer.
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I'd recommend Modelo Especial for this one or Red Bull, OJ, and 7-Up.
