Shrimp Lejon

• 12 jumbo shrimp , peeled and deveined
• 6 8" - 10" pieces of bacon
• horseradish (as hot as you want it) toothpicks

Cut the shrimp lengthwise, but only cut halfway through them, to form a small pocket-like opening.

Stuff about 1 teaspoon of horseradish in the pocket, then wrap the shrimp with 1/2 piece of bacon, securing it with a toothpick.

Broil until the shrimp is coral, and the bacon cooked through.

Serve hot.

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