At Hogs For The Cause 2025, one incredible recipe stole the show in the Blue Plate® Mayonnaise Best Side category. Congratulations to Team Stabbin’ for bringing the heat (and the sweet) with this dream of a winning side dish. Whether you’re planning your next backyard bash or just want to savor a taste of the South, this side will bring serious Louisiana flavor to your table. That’s the good stuff!
Captain’s Smoked Bacon-Wrapped Shrimp with Louisiana White Sauce
Recipe courtesy of Hogs For The Cause Team Stabbin’
INGREDIENTS
Shrimp:
- 1 pound jumbo raw shrimp, peeled and deveined (leave tails on)
- 1 pound uncured bacon
- 1 cup olive oil
- Juice of 2 limes
- 3 cloves garlic, diced
- Wooden toothpicks, soaked in water for 20 minutes
- 2 tablespoon Cavender’s Greek Seasoning
- 1 tablespoon salt
Louisiana White Sauce:
- 1 cup Blue Plate® Mayonnaise
- ½ cup cider vinegar
- 2 tablespoons cane syrup
- 1 tablespoon prepared horseradish
- 1 teaspoon black pepper
- Juice of 1 lemon
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ jalapeño, seeded and diced
- 1 tablespoon diced pickles (spicy style if available)
INSTRUCTIONS
- Whisk together the olive oil, lime juice and garlic. Add the shrimp; cover and marinate in refrigerator overnight.
- Make the Louisiana White Sauce: In a bowl, whisk all sauce ingredients together. Cover and refrigerate for at least 8 hours or overnight.
- Drain the shrimp and season with the Greek seasoning and salt. Wrap each shrimp with bacon and secure with a soaked toothpick.
- Smoke the shrimp at 250°F for 1 hour using applewood chips or chunks.
- Arrange the shrimp in a pinwheel on a platter with tails pointed inward. Drizzle generously with Louisiana White Sauce and garnish with chopped chives.
“The Blue Plate Side category is always a big priority for us – we’re lifelong Blue Plate Mayo fans. When they called our name as the winner, the whole team went nuts. It was surreal!” – Team Stabbin’