South Texas Barbecued Chicken & Shrimp

1. 1

   Cut chicken into 1/3 inch strips.

2. 2

   Flatten to an even thickness (between plastic wrap) with a meat mallet.

3. 3

   Arange 1 piece of bacon on each strip.

4. 4

   Place a shrimp at the end of the strip.

5. 5

   Roll up and secure with a toothpick.

6. 6

   Place the bundles in a shallow container.

7. 7

   Add teriyaki sauce, tossing to coat.

8. 8

   cover& refrigerate a least 2 hours.

9. 9

   Grill shrimp for 15 minutes, turning once or until chicken is no longer pink.

* Per serving · 4 servings · Values may vary.

No additional tips available.