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Cajun Angels
4 bamboo skewers, 8 to 10 inches long,
soaked in cold water for 15 minutes
24 medium shrimp, peeled and deveined,
but with tails intact
12 slices bacon, cut in half crosswise
Blackened Cajun spices (ground to a
smooth consistency, if needed))
Vegetable oil
Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning.
Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.
