Chile Pepper Prawns
12 prawns
6 oz. provolone cheeses
¼ cup green chile peppers, diced
6 slices bacon
¼ barbeque sauce
Peel, devein, and butterfly prawns. Cut provolone cheese into 12 strips. Insert a strip of cheese and 1 tsp of the green chilies into each prawn. Fold over and wrap with ½ strip of bacon. Secure with a toothpick. Place on grill and cook until bacon is crisp and shrimp is pink, basting with barbeque sauce. Serve over white rice.
