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Bacon Wrapped Sweet Chili Shrimp with Macadamia Recipe

This is a super fast and super easy recipe that everyone will love. It makes an impressive appetizer and is terrific for parties and special occasions.It uses pre-cooked bacon (found next to the regular bacon in the supermarket) to save time, but you can use your favorite bacon (pepper bacon would be great.) Just cook slowly over medium heat (or in the oven) until the bacon is cooked through but still flexible (not crisp)

Sweet chili sauce can be found in Asian grocery stores and in the Asian foods section of many supermarkets.

Cook Time:5mits
Total Time:20 mits
Yield:24 Pieces


  • 24 thin bamboo skewers or toothpicks
  • 12 slices pre-cooked bacon
  • 24 cooked & peeled jumbo shrimp
  • 1/2 cup sweet chili sauce
  • 1/2 cup finely chopped macadamia nuts


Soak the skewers or toothpicks in water for about 5 minutes.Cut each slice of bacon in half. Wrap bacon around the middle of each shrimp and secure with a skewer or toothpick. (Note: You can leave the tail on or remove it, as desired.)

Brush the wrapped shrimp with sweet chili sauce on both sides. Place shrimp in a broiling pan and broil briefly until bacon is lightly colored, turning once

Dip both sides of each shrimp lightly in chopped macadamias. You can return them to the broiler for a few seconds to toast the macadamias, but it’s not necessary.

Makes 24 pieces of Bacon Wrapped Sweet Chili Shrimp

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Shrimp And Feta Hand Pies Recipe

Try these easy to make hand pies: the crust is made with refrigerated pie crust sheets (available in the supermarket case with the refrigerated biscuit dough rolls) and they’re filled with a tasty Greek-style shrimp and feta cheese filling.You can give them a fancier look by fluting the edges, or a rough, homemade look by just rolling the edges up. Either way they’re creamy, savory, and very, very good.

In addition to being a terrific snack, you can serve them with a green salad for dinner, and they’re great as a hearty homemade lunch to take to the office.

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes


  • 8 oz medium or large cooked shrimp, peeled & deveined
  • 1/2 cup finely crumbled feta cheese
  • 2 Tbsp finely chopped shallots (or onion)
  • 1 tsp lemon juice
  • 1/2 tsp dried oregano
  • 1 tsp olive oil
  • 1/4 tsp black peppper
  • 15 oz package refrigerated pie crust sheets (2 rolled sheets)


Preheat the oven to 425 degrees. In a bowl, combine the shrimp, feta, shallots, lemon juice, oregano, olive oil, and black pepper.Unroll the pie crust dough on a lightly floured work surface. Wet a one-inch border around the edge, then wet a one-inch wide ‘X’ across the dough (like the spokes of a wheel.) You’ll end up with four triangular ‘dry spots’ on the dough.

Divide the filling between the four triangles, then lay the second sheet of dough on top. Starting from the middle and working toward the edges, press out the air while sealing the dough around the filling. Cut the dough to separate the triangles, then fold or roll the edges.

Place the pies on a non-stick baking sheet. Brush with olive oil and sprinkle with a little coarse salt, if desired. Bake at 425 degrees for 12-15 minutes or until golden.

Makes 4 Shrimp and Feta Hand Pies.

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Shrimp Enchiladas

Ingredients: Makes 4 enchiladas

5 tablespoons olive oil
2 cloves minced garlic
1 teaspoon ground ginger
1/2 teaspoon hot sauce
16 large shrimp, peeled and deveined, without tails
4 (8 inch) flour tortillas
3/4 cup shredded Cheddar and Monterey cheese blend
2 cups fresh salsa

Directions .
In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours. Preheat oven to 350 degrees F (175 degrees C). . Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas. Bake in a preheated oven for 20 minutes or until shrimp are pink.

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