Cowboy Kisses (with Hot, Hot Dipping Sauce)

 I discovered there is a restaurant in Manhattan, New York (around Third Ave & 27th) named the Rodeo Bar and Grill. . .Honky tonk.
Oh, so perfect!  What more could a western contemporary romance novelist desire in a dinning experience?
Now that I’ve set you up with a lovely teaser, it would be darn right unfair of me to keep all those Cowboy Kisses for myself.  Wouldn’t it?
Make at home version:
16 jumbo shrimp, peeled and deveined
16 pickled jalapēnos, seeded, washed and sliced in half
16 slices bacon (Oscar Mayer Turkey Bacon is a good choice, too)
Chipotle dipping sauce:
1 cup mayonnaise (I favor low-fat)
1-2 chipotle in adobo, seeded and minced
1/2 lime, squeezed
Preheat oven to 425F.
Place a shrimp inside the jalapēno and then wrap with bacon. Insert 1 or 2 toothpicks to secure. Do the same with all the shrimp.
Place in baking pan. Bake in preheated oven for 20 minutes. Then  broil for 2-3 minutes until crispy.
Serve hot or room temperature with chipotle dipping sauce.
For the finished dipping sauce:  place all ingredients in food processor  (I use my blender) and pulse until combined. you will still have small pieces of chipotle but dipping sauce will turn pink.
Serve with shrimp and beverage of choice.
I’ll be blogging again in an hour here at Coffee Time Romance/ Coffee Thoughts.
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Remember Lynx Maddox will be dropping by.  I’ll also be telling my own personal western stories.

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