Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
35 mins
grill:
10 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together butter, juice from half the lemon, garlic, salt, and pepper. Cut remaining lemon into wedges for serving; set aside.

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  • Lightly brush some of the butter mixture on cut sides of bread; set bread aside. Stir 1 tsp. Cajun seasoning into remaining butter mixture. Add shrimp and jalapeño; toss to coat. Place shrimp mixture in a large grill tray or grill wok.

  • Place grill tray on grill rack directly over medium coals for 10 to 14 minutes or until shrimp are opaque, tossing occasionally. Add baguettes to grill rack, cut sides down, in batches and grill about 2 minutes or until toasted. (For a gas grill, preheat grill. Reduce heat to medium. Place grill tray over heat. Cover; grill as above.)

  • Sprinkle sliced peaches with 1/2 tsp. Cajun seasoning. Gently fold peaches into hot shrimp mixture. In a small bowl, stir together mayonnaise and black pepper. To serve, spread a little black pepper mayonnaise on cut side of top halves of baguette pieces. Pile shrimp mixture on bottom halves. Top with crumbled bacon. Sprinkle with cilantro. Serve with lemon wedges. Makes 6 servings.

*

When working with hot chile peppers, wear plastic gloves or wash hands well after cutting; the peppers contain oil that may burn skin and eyes.

Nutrition Facts

554 calories; fat 23g; cholesterol 186mg; saturated fat 9g; carbohydrates 55g; mono fat 6g; poly fat 6g; insoluble fiber 4g; sugars 10g; protein 32g; vitamin a 874.6IU; vitamin c 23mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 7.3mg; vitamin b6 0.3mg; folate 121mcg; vitamin b12 1.1mcg; sodium 1167mg; potassium 508mg; calcium 111.1mg; iron 5.6mg.
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