1 cup Hidden Valley Original Ranch
2 tablespoons Cajun seasoning
4 (6 to 7 ounces each) chicken breasts,
butterfl ied and pounded to -inch
16 to 20 jumbo shrimp, chopped,
peeled, and deveined
1 shallot, minced
1 teaspoon garlic powder
Mix dressing and Cajun seasoning in medium bowl.
Coat chicken with mixture and set aside.
In small bowl, mix shrimp, shallot, and egg. Lay chicken
fl at and place chopped shrimp along middle. Fold chicken
over shrimp and seal with toothpicks. Place chicken in
shallow pan and sprinkle with garlic powder. Refrigerate
Light grill. Place chicken on uncovered grill over high
heat for 20 minutes, without turning. Carefully remove
chicken and place each piece on an individual sheet of
aluminum foil. Wrap tightly and place uncooked side of
chicken on grill. Cook uncovered for 10 minutes more.
Remove toothpick, cut chicken in half, and serve.
Yield: 4 to 6 servings
Source: Kingsford Charcoal
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.