Prepare a hot fire in the grill.
Cut the Tasso into strips 1/2 to 3/4 inch wide. Wrap the Tasso around each shrimp in a spiral pattern. Secure the Tasso with a wooden toothpick or skewer.
Brush with the mustard butter and grill for 2 to 3 minutes per side over hot coals, or until the shrimp are firm and pink.
Remove the shrimp from the grill and brush generously with more mustard butter before serving.
*Note: Tasso is pickled pork that is rubbed with a HOT blend of herbs and spices. It is then air-dried and cold-smoked with hickory or pecan. It is not cooked and cannot be eaten as is, it must be cooked thoroughly before eating. Tasso can be mail-ordered from Abe's Cajun Food. Click here for the link.
|... an excerpt of:
"Bruce Aidells' Complete Sausage Book " from (Ten Speed Press)
click on the cover to see it at Amazon.com