COWBOY SHRIMP RECIPES

Steps:

• Preheat the grill to 400 degrees F.
• Cut down ridge of shrimp back to open a little. Slice the jalapenos into strips. Place a jalapeno slice in each shrimp. Cut the bacon slices in half and wrap around the stuffed shrimp, securing each with a toothpick. Slide the wrapped shrimp onto a skewer. Grill the skewered shrimp until the bacon is cooked through, 8 to 10 minutes. Remove the shrimp from the skewer.
• Heat the barbecue and buffalo sauces in a medium skillet set over medium heat. When the sauce bubbles up, add the shrimp and toss to coat. Remove the pan from the heat and serve the shrimp with ranch dressing.

Steps:

• In a large pot, cook bacon over medium, stirring occasionally, until crisp, about 8 minutes. Remove bacon to a plate, discard any oil in pot, and wipe pot with paper towel.  Return pot to medium heat, then add butter and onion. Season with ¼ teaspoon of McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring constantly, until lightly toasted, 1 minute. Pour in broth and add potato and remaining 1 ¾ teaspoons McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Bring to boil; reduce heat to medium-low and simmer, stirring a few times, until potatoes are just tender but not falling apart, about 8 to 10 minutes. Gently, stir in cheddar and heavy cream, stirring until cheddar melts. Stir in corn, half the cooked bacon, and half the green onion. Simmer just until corn is heated through, about 1 minute. Serve warm, topped with remaining bacon and green onion, and more cheddar, if desired.