GRILLED SHRIMP:

wooden skewers
2 pounds large headless fresh Louisiana shrimp
1/2 cup red wine vinegar
1/4 cup olive oil
1-1/2 teaspoon garlic salt
1/2 teaspoon pepper
Corn Macque Choux (recipe follows)

MACQUE CHOUX:

8 ears fresh corn
2 medium Creole tomatoes
5 strips thickly cut bacon, chopped 1 red onion, finely chopped
3 garlic cloves, minced
2 jalapeño, sliced
1 celery rib, thinly sliced
salt, pepper, and hot sauce
1 bunch green onions, sliced

Method Grilled Shrimp:
Soak as many wooden skewers needed in water at least 30 minutes. Preheat grill on high heat. Peel shrimp, leaving tail intact;

devein, if desired. Combine remaining ingredients in a large mixing bowl; whisk well. Add peeled shrimp; marinate 20 minutes. Divide shrimp onto soaked skewers. Grill 2 to 3 minutes on each side or until fully cooked.

Macque Choux:
Cut corn kernels from cob; place kernels in a bowl and set aside. Scrape cobs with a spoon to remove milk and grits; place in

another bowl and set aside. Peel tomatoes; core, seed, chop, and place in a separate bowl; set aside.
Render fat from chopped bacon in a large heavy skillet over medium-low heat. Once enough fat has melted, increase

temperature to medium and sauté bacon until browned and crisp. Spoon bacon into a separate bowl; set aside, leaving bacon drippings in skillet.

Add onions to hot grease; sauté 5 minutes. Add garlic, jalapeño, celery, chopped tomatoes, and scraped corn milk; sauté 5 minutes, deglazing with small amounts of water if bottom of skillet becomes too browned.

Add corn kernels and green onions; sauté 2 minutes or until corn is tender. Taste; adjust seasoning with salt, pepper, and hot sauce. Top with hot shrimp. Garnish with reserved crispy bacon.