4 bamboo skewers, 8 to 10 inches long,
24 medium shrimp, peeled and deveined (leave tails intact)
12 slices bacon, cut in half crosswise
Blackened Cajun spices
Wrap each shrimp in a half slice of bacon and secure with a wooden pick.
Soak bamboo skewers in cold water for 15 minutes
Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning.
Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.
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