Teriyaki Glazed Shrimp with Cajun Spiced Cream Cheese Rolled in a Pita

48 ea. shrimp, peeled, deveined (16/20 or 2½5 count)
24 ea. bacon slices cut in half
4 oz. Teriyaki sauce
12 ea. skewer, large enough to thread 4 shrimp

Spiced Cream Cheese
12 oz. cream cheese
2 oz. black olives, chopped
½ oz. lemon juice
2 oz. Cajun seasoning
½ oz. Worcestershire sauce
1 tsp. Kosher

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