Special utensil: Toothpicks, heavy frying pan
Stove temperature: medium heat. Wash head, shell and devine shrimp. Wash, stem and pat dry mushrooms. Season each shrimp with garlic salt. Stuff each mushroom cap with a seasoned shrimp. Wrap in bacon, secure with a toothpick and fry in hot oil until bacon Is crisp. Drain excess grease on paper towels. Serve as finger food with assorted hot sauces.
Cajun Country -- New Iberia, Louisiana