August 29, 2009

Ok, so not healthy - but D-LICIOUS!!

One of the girls on my local RI Nest board made this a few weeks back - and it had me drooling at work it sounded so good. So I planned the same meal for the next week for the hubs and I.

Absolutely delicious - I don't know what else I can say about it other than hurry and make this whole meal - you won't regret it!

The Bacon Wrapped BBQ Shrimp you want to make sure you cut the bacon while it's raw to wrap around the shrimp - depending on the size of your shrimp you may need to cut your strip in to half or even thirds. And do pre-cook the bacon a bit - even the microwave is fine! Any bbq sauce will work just fine, but I used Tastefully Simple's Bacon BBQ that was out this past summer and it just added to the bacon, smokey goodness of the meal.

The Creamed Spinach - I ended up using 1 1/2 large bags of baby spinach leaves, since otherwise it was a little too creamy for us. And I did use light cream instead of heavy and it was just fine! So that's a nice way to cut calories.

The rice is a great side dish with it because you can enjoy the leftover creamed spinach sauce with the rice!

This whole meal is perfect, you won't regret it - but don't waste a night of calorie counting on this one - just indulge and enjoy!

Bacon Wrapped BBQ Shrimp
1 1/2 Cup(s) Jack Daniel's barbecue sauce
1 Tablespoon(s) garlic powder
2 Tablespoon(s) lemon juice
1 Pound(s) peeled deveined shrimp
1/2 Pound(s) bacon

Cut slices of bacon in half. Cook bacon half way (should not be crisp).

Combine barbecue sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later). Dip shrimp into half of sauce to thoroughly coat. Wrap each piece of shrimp with ½ piece of bacon. Place on skewer (leave small space between pieces).

Brush grill with vegetable oil, place skewers on hot grill and baste with remaining sauce mixture. Grill for approximately 4-6 minutes.

Creamed Spinach - I believe this recipe is from The Pioneer Woman Cooks
1 bag spinach
1 Tablespoon(s) olive oil
2 Tablespoon(s) butter
2 Clove(s) chopped garlic
1 Cup(s) heavy cream
1 to taste kosher salt
1 to taste black pepper
1 finely diced onion

Over medium heat sautee onions and garlic in olive oil and butter until translucent.

Add spinach. Lightly press down and toss while it wilts. When the spinach is mostly wilted add cream. Stir, sprinkle with salt and pepper to taste.

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