• 1 lb Large Shrimp
  • 2 tbsp Bacon Drippings
  • 1 Small Onion, Sliced and Sauteed
  • 8 ounces Gouda Cheese
  • 2 lbs Bacon
  • 12 Small Slider Potato Buns
  • ½ cup Butter
  • 2 tbsp Mustard
  • 1 tbsp Worcestershire Sauce
  • ¼ cup Brown Sugar
  • 1 tbsp poppy seeds

Wrap each shrimp in bacon, place on a skewer and cook on pit until bacon is done and shrimp is pink.
Fry and remaining bacon until crispy. Save 2 tbsp of the bacon drippings. Saute the onions until clear and cooked in the bacon drippings. Spray a 9X13 pan with oil and place bottom half of buns in the bottom of the pan.Layer cheese, bacon, onions, and 2-3 shrimp in each roll. Add the tops of the rolls.In a large sauce pan, melt ½ cup butter. Add the mustard, Worcestershire, poppy seeds, and brown sugar.Pour sauce over the sandwiches right before baking. Cover with foil and bake at 350 deg for 25 minutes. Remove foil and bake another 10 minutes. Serve.


  • ¼ cup Cider Vinegar
  • 1 cup Mayonnaise
  • ⅓ cup Honey
  • Salt and Pepper to taste
  • ¼ cup Pulp Free Orange Juice
  • Juice from ½ lemon
  • 1 bunch Green Onions, chopped
  • 1 medium Cabbage. Shredded
  • 1 lb Bacon Fried Crispy and broken into small pieces
  • 2 medium Apples

Mix everything in a large bowl and let sit in the fridge overnight.


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