2 lbs. 16 to 20 count shrimp or prawns, thawed
1 pkg. 10 oz. frozen chopped spinach, thawed and squeezed dry
16 to 20 slices of thin sliced bacon, cut in half
1 pkg. 3.5 oz. crumbled feta cheese
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. ground nutmeg
lemon wedges and greens - garnish

1. Shell shrimp and leaving tails on, and butterfly.

2. Mix the dry spinach, crumbled feta, salt, pepper and nutmeg together; I use a fork.

3. Stuff the butterflied shrimp with about 3/4 tbs. of the spinach mixture.

4. Wrap the stuffed part of the shrimp with 1/2 slice of the bacon - stretching to cover and secure.

5. Place the wrapped shrimp on a broiler pan top with the seam side down. Broil about 8 inches from the heat source for 12 to 20 minutes, or until the bacon is done.

Serving:

Place 1 or 2 grilled stuffed shrimp on a "greens" covered plate, and place one or more of the following sauces in individual dipping cups on the plate. Add a wedge of lemon.

Sauces:

Spicy Cocktail Sauce
Honey Mustard Sauce
Sweet and Sour Sauce
Soy Sauce
Louisiana Hot Sauce
Blue cheese dressing
Ranch Dressing

Serves 16 to 40:

Notes:

1. This recipe easily multiplies or divides depending on your needs.

2. The shrimp may also be stuffed with any of the following: Drained Cottage or Ricotta Cheese mixed with shredded cheese of your choice; finely chopped broccoli or cauliflower mixed with shredded cheese of your choice; chopped canned jalapeno peppers mixed with shredded Monterey or Pepper Jack cheese. Use your imagination.

3. This appetizer also makes an excellent entrée (4 - 6 stuffed shrimp) when served with side dishes.

Submitted by: Sally Gay