Perfectly delicious way to pass the afternoon

Run, don't walk, to your nearest grocery store, preferably with a good seafood counter, and get the following:

• a barbecue pit (if you don't already have one)
• 1 bag charcoal
• lighter fluid
• bamboo skewers (soak these in water for 1 hour before use)
• 1 to 1 1/2 lbs. jumbo shrimp
• 2 lbs bacon
• butter, margarine, or spread
• lemon juice
• lemon pepper seasoning
• cayenne pepper
• cumin powder (a.k.a. comino)
• garlic powder
• Worcestershire sauce
• 1 red and 1 yellow bell pepper

Chop the bell peppers into 2-inch rectangles and set aside. Shell and devein the shrimp, being sure to count how many pieces you have. Cut bacon slices in half so that you have the same number of bacon slices as you do shrimp. If you have an odd number of shrimp, cut one of the bacon halves long-ways so you get an extra strip. Partially cook the bacon over medium heat, but do not let it get crispy. Set aside.

Combine 1/2 cup butter (melted) with 1/2 tsp each of cayenne, comino, onion powder, and lemon pepper, 1 tsp (or more) garlic powder, 1 tbsp Worcestershire, and 2 tbsp lemon juice to create marinade. Toss shrimp in this marinade and let it sit 30 to 60 minutes (original recipe says to do this at room temperature, but I advise not to leave your shrimp at room temp. for longer than 30 minutes). Remove shrimp from marinade, reserving marinade for later use. Carefully wrap one slice of bacon around each shrimp, securing it by inserting the skewer through the bacon. Skewer a piece of bell pepper, then another bacon wrapped shrimp. Continue this patter, alternating bell pepper colors. Skewers should hold no more than four (sometimes five) pieces of shrimp. All shrimp should be able to lie flat when lain down on a surface.

To cook, place skewers on a hot grill, and cook 4 to 5 minutes on each side, brushing on the remainder of the marinade after skewers are flipped over. Shrimp should be opaque throughout. Serve with melted butter for dipping. Suggested sides: rice, corn on the cob (also cooked on the pit), baked potatoes (ditto pit).

Big thanks to Cooks.com for the original recipe. Extra big thanks to My Dad for buying the ingredients and manning the pit. I *heart* my daddy!