Part serendipity, part love of the outdoors, leads to a business for Brant
By Sheryl Popp

The Brant in question is Brant Anderson, and his business is aptly named Brant’s Lawn Care. Brant’s a young guy, but he’s put together a business he loves and is in the process of widening his expertise in that business.

Brant’s family moved to West Bend from Michigan when he was very young, according to his mother, Becky, because of her husband’s business. Brant’s father serviced accounts in Wisconsin. “We picked West Bend because it was centrally located,” Becky added, “and we liked the town.” Becky sometimes helps Brant when he’s swamped. She’s even been known to pull weeds for free! Becky thought it was funny when I asked if she was ever thought she’d be paid.
Getting the biz off the “ground”
“When I was in high school,” said Brant. “I wanted to be a police officer. But for side jobs, I mowed lawns in the summer and shoveled snow in the winter.” He’s actually been shoveling snow since he was two years old,” laughed Becky, “and even at two, he was helpful.” She also recalled he always loved to watch snowplows out the window, and loved lawn tractors. So it was a natural progression for him to begin working for friends and neighbors. “I always enjoyed working outside,” said Brant. “Then when I was 15, I worked for a landscaper during the summer.” His duties? “I developed a close relationship with weeds, moving pavers and spreading mulch,” he joked. On his own, he kept getting more mowing and shoveling clients. When his landscape employer gave him eight snowplowing accounts, Brant bought a truck with a plow. That was in 2007. “Then I decided I needed insurance and that I had better incorporate,” he said. The first winter he was in business, Brant had 12 accounts.
In 2008, Brant decided to enroll at Blackhawk Technical School in Janesville. His degree will award him green industry technician status. He graduates this month. Brant concluded that although he did not start his youthful side business with the idea of making it a career, he was nonetheless good at it. It was also compatible with his love of the outdoors. All he had to do was widen his knowledge of the industry to better meet customer needs, and make the work both more challenging and more rewarding. For example, courses on prairie and woodland plants are part of his curriculum. He also found the networking opportunities at Blackhawk extremely valuable.
These days, there’s a lot less lawn mowing. “I’ve been doing more landscape work,” said Brant, “and I’m a Department of Agriculture certified pesticide applicator.” Brant has enjoyed learning how to design spaces planted with mixtures of plants and shrubs, both through school and on the job experience. He credits Johnson’s Nursery in Menomonee Falls with being a great resource for him, both purchasing product and as an informational resource. “A lot of my accounts are maintenance accounts,” said Brant. “By that I mean just keeping up their lawns and gardens, and some of those are year round accounts too.” His business has grown enough to require several employees, some seasonal and some year round. “With additional staff, I’ll be able to take on a greater variety of jobs,” said Brant. Here’s someone who actually enjoys the maintenance end of his business as much as the creative end, although he doesn’t get to jockey lawn tractors that much any more.
Brant says his career choice has been interesting, and he’s satisfied with the direction his life is taking. “I’ve had some greater experiences I think, than a lot of people do at 18 or 19 years old. I know customer satisfaction is so very important, because there is a lot of word of mouth in this business. It’s great to make people happy with your work, and satisfying to see the end result. “It was hard to grow the business last year,” he added, “with the economy tanking, but it’s looking better this year.”
If you’d like some help with a new project, or if you could use someone to do regular maintenance in your yard, it’s a good idea to have Brant over for quote. He’s got a great attitude, a love of working outside, and is very competitively priced.
Services include those already mentioned, plus seeding, mulch instillation, fertilization, salting in winter and more. Call 262-323-1134 for more information.

Eden Day Spa, Germantown, WI

Make Eden Day Spa part of a fun day in Germantown
By Sheryl Popp

There are lots of fun things to do on County Line Rd. in Germantown these days. All on one sweep, on one street, you can shop for nice clothing and gourmet goodies, then take a break at your choice of luncheon eateries. (My personal favorite? Picking something off the rack at TJ Maxx that has an original price tag of, oh say, $168 and paying $25, or something that was ticketed at $100 and is $7 on clearance! Honest.)

Now, there's another place to add to your list of stops. Eden Day Spa, owned and operated by Jennifer Rinzel. You could round out your day relaxing after lunch with a pedicure. Or, if you developed a stiff neck from all that shopping, how about a massage? Seriously, there are many reasons to check out Eden Day Spa.

I visited with Jennifer to learn more about her, and the services offered by the spa. Jennifer's family was originally from Germantown, but moved to West Bend by the time Jennifer was in high school. She still lives in WB, but has always worked in the Menomonee Falls area. "I have been self-employed in the massage therapy business for 13 years now," said Jennifer. "I knew in high school I wanted to get into some kind of medical field, and do something that would help people." She enrolled in the Blue Sky School of Professional Massage in Grafton and graduated in 1997. (I know of the school, and have interviewed graduates in the past, but did not know it was one of the top ten such schools in the nation.) "As soon as I started taking classes," said Jennifer, "I loved it. When I graduated, I rented space in salons, so I became familiar with the spa/salon atmosphere." The first few years were all about building a solid client base. "It was an uphill climb, especially at first," recalled Jennifer, "but I always did well enough to pay my bills."

It had been Jennifer's long term goal to open her own business, and, after changing locations several times, she began thinking the time had come. That was in early 2009. It took some time to find a good location. "There had to be a certain amount of inside space for what I wanted," she explained, "and a certain amount of parking." The space she settled on was on Riversbend Circle, just off County Line Rd. (across from Cracker Barrel). "Some suites had been rented," she continued, "but this one was empty. I was able to work with the builder to build out the space." Meaning, it was completely open and Jennifer was able to lay it out as she chose. That took about six weeks, and Eden had its grand opening last February. The business has a reception/waiting area, opening into space for nail services, including three pedicure stations. Separate rooms were designed for massage services, and face and body services. Jennifer hired a mural artist to enhance the ambiance of her private services rooms, which boast sunflowers, lily pads, waterfalls and birds of paradise. Additionally, there is a restroom, kitchen, laundry room and office. In all, there is a staff of ten, including Jennifer's mother, Lauren, who serves as receptionist and office manager. "I have a good mix of people who have been in the business for a while," said Jennifer, and more recent graduates, so they've got some different approaches."

Massage services are available in one half, one hour and one and one half hour increments. They consist of therapeutic and relaxation techniques. The majority of clients, according to Jennifer, take massage therapy for neck, shoulder or lower back pain issues. "It's sort of a maintenance program," she explained. "Most people could benefit from a massage every two to four weeks, depending on the problem." Also offered are pre-natal massage, hot stone massage and ear candling.

Nail services are pretty familiar to most people; manicure, pedicure and spa versions thereof. Artificial nails are gel. Groups can be accommodated for parties. "We've had girls' night out groups already, and I would really love to do children's parties and wedding parties," Jennifer said. Jennifer chose all the various product lines used in the salon, based primarily on her preference for organics. The nail products line is called SpaRitual. These are not only organic, but vegan as well. "And the polishes are something different, not the same colors you see everywhere," said Jennifer.

Facial and body services include customized facials, as well as body polishing, microdermabrasion, foot, eye and lip treatments and waxing. (There are a dozen different waxing services!) The spa also owns a multi-function steamer for problematic skin. The facial and body products lines Jennifer chose are Eminence and Desert Essence. Eminence is a line made in Hungary, with, of course, all natural and organic components. "I really liked the smell and the feel of these," said Jennifer. The company belongs to the Organic Trade Association and products are available for sale also. The second line is Desert Essence. Body care products include lotions, hand soaps, body wash, shampoo and conditioner. This line retails for less than the Eminence products.

Currently, there are a number of specials being offered: $10 off massages, $15 off facials and a manicure/pedicure combination for $55. These specials are good through June 30. Prom specials, lasting until May 30 are: Free French tips with manicure or pedicure, $10 off glitter toes or nails and $10 off gel overlays. Once these all expire, new specials will be listed at www.edendayspagermantown.com. This website is really complete, listing all products, services and prices, along with profiles of most of the staff. If you are at a loss for a Mother's Day gift, think about a gift certificate. Or that shopping/lunch/spa day together. Eden Day Spa is open Tues., Wed., and Thurs. from 10am-8pm, Fri. from 10am-5pm, Sat. from 9am-3pm and by appointment on Monday. The address is N96 W17695 Riversbend Circle West in Germantown and the phone is 262-251-1600.

Jennifer provided the following recipe, which she received from her Mom/office manager. Jennifer grew up with it, and since it's always served on her father's birthday, it must be his favorite too!

Lauren's Famous Cheesecake
2 8 oz. pkgs. cream cheese
1 cup sugar
3 eggs, well beaten
1 1/4 tsp. vanilla
3/4 tsp. almond flavoring
dash salt
3 cups sour cream
graham cracker crust (below)
1/4 cup graham cracker crumbs
In bowl, cream together cream cheese & sugar. Add beaten eggs and mix well. Add vanilla, almond seasoning and salt. Beat well. Add sour cream and blend well (do not beat). Prepare 9" springform pan, covering sides and bottom with graham cracker crust mixture. Pour batter into crust. Sprinkle reserved cracker crumbs on top or use a fruit topping of your choice. Bake at 375º for 40 minutes or until set.. Chill overnight.
Graham Cracker Crust
2 1/4 cups graham cracker crumbs
2 Tbls. sugar
1/2 tsp. cinnamon (optional)
1/2 cup melted butter
Mix all ingredients until well blended.

Fun for collectors and antiquers can be found at Paul Auction in Kewaskum
By Sheryl Popp

Several times within about a year someone asked me what my dream job would be. I tell them I wish I had a clue about that when I was younger. Today, I thought of another career I’d add to my list when I visited with Mike and Karen Paul at their auction business in Kewaskum. I would love to be an antiques appraiser, or operate a nice shop - plus, - have all that expertise. In fact, I was so intrigued that I asked the Pauls if we could divide their story into two parts. This coming August, I’m returning for another visit to delve deeper into some of the anecdotes they’ve collected over time, and look more closely at the auction process.

Karen and Mike grew up in the Kewaskum area. Both sets of parents moved their families there when Karen and Mike were children. Mike’s father Jim began the business in 1969. “It was an extension of his personal interest in accumulating things,” recalled Mike. “It got to the point where my mother told him it had to go.” Along with partner Bill Horn, who also had collections, Jim hired an auctioneer and they arranged an auction to sell their collective “stuff.” “They were just flabbergasted at the amount of money they made,” said Mike. The partners began buying more merchandise, and Bill thought they could sell it themselves. Working on their own, each developed a passable “chant,” which is what the language and style of the auctioneer is called. Jim never had any training or education regarding antiques. “He bought what he liked,” said Mike, “and in a short amount of time he quit AT&T (then Bell) and went into the auction business full time.”

The partnership dissolved amiably around 1975 when Horn left the state for a new job. Mike began work a bit younger than some children. He was five. “I couldn’t wait to be at the auctions,” he said. “I made life so miserable for babysitters that word got around town, and my folks couldn’t hire anyone to watch me. They had to take me with them to work.” True story, honest. “Our eight year old son is the same way,” said Karen, “without the bad behavior though.” By the time Mike was in fifth or sixth grade, he was really able to help, holding up merchandise, running paperwork around and delivering items to bidders. This is known as being the ringman. “Because auctions used to be conducted in rings like circuses,” explained Mike.

Paul Auctions were held in the old Holiday Inn space in West Bend, and other halls before their current hall was built in 1979. Mike was a freshman in high school. He called his first auction when he was a sophomore. “I sold a tricycle for 50 cents,” he recalled. Although Mike would have liked to join the business when he graduated high school in 1982, the recession had hit. The business couldn’t afford him, so Mike went into another family line, the Navy, where he stayed for nine years. By the mid eighties, the business had turned around and by the end of the decade, his father asked for some help. Mike came back to Wisconsin in 1991. Two days after returning, Mike called an auction. How was he prepared for that?

Fate works for our benefit sometimes. Because he loved the business, Mike attended auctions in Norfolk, where he was stationed. One day, before one began, the owner of the business approached him and said none of her staff had reported for work. Could he help? She’d seen him a number of times before. He said sure, but didn’t tell the poor woman anything else. When he held up and described the first, slightly esoteric, auction item, she was so amazed that she halted the proceedings, and Mike promised to fill her in later. He was able to work for auction houses throughout his stint in the Navy. He and Karen were married in 1996, and they bought the business from his father in 1998. “Karen quit a good job to do this full time with me,” said Mike. “We didn’t want to spend a lot of time apart because of the odd hours of this business,” she explained. “We decided to handle it together.”

The auction business has evolved over the years, and now it’s evolving again, according to Mike. “At one time, my dad even sold live cows,” he laughed. “The seventies were the heyday of fresh merchandise coming to market. Today, it’s primarily estate settlement with an emphasis on antiques.” The days of the super find are about over, he continued. One no longer stumbles over the valuable painting in grandma’s attic. Today, the best auctions happen when a collector passes away. In 2009, Paul Auction was featured in the publication “Auction Antique News,” when a “breweriana” collector’s collection was sold - and featured there again this past February, when they sold the lifetime collection of an antique lover from Appleton. Additional referrals come to the business due to downsizing and divorce. “I have people who kid me that I work one or two days a week,” said Mike. “But they only think about the day of the auction and maybe, setting it up.” In truth, Mike is often hired before things come to auction. He does a great deal of appraisal work for estate settlement and insurance purposes.

“It’s funny, but when I’m appraising an estate for three siblings, for example,” said Mike, “one will think every single item their parents owned is a valuable treasure. One would just as soon hire a dumpster and toss everything. I hope the third child is somewhere in the middle.” “My favorite stories are the ones where the family thinks everything is junk, and it’s all so good that Mike wants to see what they’ve thrown in the dumpster,” said Karen. “One time, he continued, “the family had hauled away two dumpsters full of valuable merchandise.” That’s the upbeat side, but of course he must disappoint folks sometimes. “I have to take items I know I can sell, and I can’t give people false expectations,” said Mike. Paul Auction generally hosts sales every other weekend. “Mike believes in being very descriptive and detailed in our ads,” said Karen. “It really pays to read them, and then go online to see some of the merchandise.”

Next August, we’ll continue with the mechanics of the auction, and some great stories. For now, Mike has left us with a recipe and some advice. “If you’re closing an estate, never close or sell without knowing what you’re doing. I see that all the time.” Paul Auction is located at N131 Cty. Highway S. in Kewaskum. The phone number is 262-338-3030 and the website is at www.paulauction.com Mike’s recipe is one he makes yearly for the wild game benefit dinner in New Fane – for 400 people. He’s scaled it down to handleable size.

Mike’s Famous Venison* Meatballs
2 lbs. ground venison burger*
1 lb. Italian sausage
1 envelope Lipton onion soup mix or less to taste
½ cup bread crumbs
1+ tsp. cayenne pepper, to taste
1 Tbl. Worcestershire Sauce
2 slightly beaten eggs
2 slices torn up bread*
Combine eggs and bread, and add first 6 ingredients. Mix and form into meatballs. Bake on jellyroll pan @350º for 15-20 minutes. Add one large can of cream of mushroom soup for sauce when serving.
Notes:
*can substitute ground beef
* Mike uses venison ground with beef fat. If using lean venison, increase Italian sausage to 2lbs.
* Dry, stale bread or crusts are ideal

St. Mary's Tropical Nights Fundraiser

St. Mary's School launches 3rd annual "Tropical Nights" fundraising event
By Sheryl Popp
Sunday Post Features Writer
West Bend, WI

St. Mary's Tropical Nights-themed fundraiser incorporates cruising - so it's being launched - get it? Fundraising chairwoman, Dawn Marris, tells me the original committee based their money making idea on breaking the monotony of winter with a festive event that heralded spring, and made attendees think of warm weather. They even have leis for sale at the event!

I don't think I could find anyone who doesn't know that all schools need to raise funds, and that private and parochial schools are responsible for the vast majority of their operating budgets. In fact, that's why Dawn is doing what she's doing. St. Mary's had financial advisory committees and people in the past, but no real marketing committee until this last year. Last month, Dawn had two people join her committee, which is huge for her.

St. Mary's School, located in West Bend (Barton), opened their doors in 1850. They are the oldest, continually operating parochial school in the state, and third oldest in the country, which makes them an institution that area residents can be proud of. They are a K4-8th grade school, with multi-age classrooms. The K-4 program is offered at a cost lower than traditional daycare, and they also have before and after school care programs. Monies raised not only support the school's religious education program, but also fund building and grounds repairs and improvements to their historic building. Rather than several small fundraisers, it was decided to concentrate on one, larger event that could in turn, generate larger sums. (The past two events raised $60,000.) Again, there are numerous schools in the area hosting big fundraisers, but the organizers of Tropical Nights have truly worked to provide attendees with a lot of bang for their buck. Or their $35, which is the ticket price. Similar events often have a $50 cover fee. So, what do you get for that? Read on.

Tropical Nights will be held in the Parish Center on Saturday, April 24. Don't make any plans too early Sunday morning, as this party's lasting until midnight. Doors open at 5:30pm, and the first silent auction and raffle games begin right away. The dinner buffet, catered by Country Catering of Kewaskum, features many choices on their well-rounded menu, and desserts are coming from Sweet Creations in Slinger - yum. A cash bar will be open as well. Dinner begins at 6:00pm. During the course of the evening, there will be a total of three different silent auctions, and a number of different raffle games. Of special note are the Chinese raffle, which is similar to a Chinese gift exchange, and two treasure chest raffles. The treasures to be found in those chests are a ring and a necklace donated by Silver Spring Coin.

At 8:00pm, a live auction begins. How fun is it that a professional auctioneer will be conducting the auction? As of 4/15, over $18,000 worth of auction and raffle items had been donated to the school, so of course, Dawn and the entire school staff would like to toss out a giant thanks to not only the immediate community, but those organizations and groups from around the state that helped out. Examples of auction items are: Four regular season Packer tickets, Brewers, Bucks or Admirals tickets; theme park passes, a getaway weekend and other prizes. Examples of raffle items include themed baskets, gift certificates, decorative items from local stores and more. If you choose not to attend the benefit, you can still participate by buying tickets for the grand prize raffle. One need not be present to win, and those tickets are on sale now. They sell for only $2.00 each or six for $10.00. There are five grand prizes available. First prize is winner's choice of a 40" LCD TV, valued at $2,000, from Kettle Moraine Appliance or a travel voucher valued at $1,200 from Shooting Star Travels or $1,000 cash. For those in attendance, this drawing will be at 11:00pm. One very special auction item is the "Be principal for a day," prize. This is only open to parents with children enrolled at St. Mary's. Last year's fourth grade winner was thrilled with her experience and would gladly do it again.

St. Mary's School is located at 415 Roosevelt Dr. in West Bend. The school is accepting donations of cash or prizes through April 16. To donate, or if you have questions, please call 262-338-5602, the school office. To purchase event or raffle tickets, please call 262-338-5605. Event tickets must be purchased by April 15. Raffle tickets are also available after every weekend mass. To learn more about the event and to see some fun photos from last year's fling, go to www.tropicalnights.webs.com. (This event is adults only.)

Dawn brought in a recipe of her grandmother's, Betty Christensen, to share with readers.

Grandma's Date Bars
1/2 cup melted butter
2 beaten eggs
1/4 tsp. baking powder
1 cup nuts, finely cut
1 cup sugar
3/4 cups flour
1/8 tsp. salt
1 cup dates, finely cut
Confectioners Sugar
Mix together all ingredients except Confectioners sugar. Place into 9x9x3" greased pan. Bake in 350º oven about 20 minutes. Cut into bars and sprinkle with Confectioners sugar while still warm.

Jug's Hitching Post means the world to Jason Jug

Things are going okay, considering the economy, but it has taken a
while for Jason Jug, owner of Jug’s Hitching Post, to be in a position
to say that. Jason grew up in the restaurant business. His father, Mark
Jug, is proprietor of MJ Stevens in Hartford. The family, originally
from the Milwaukee area, has been in the restaurant business since
1933. Mark Jug moved his family to West Bend in 1979 when he purchased
the Longbranch Saloon in Barton. Jason was five, but remembers a few
salient points, like searching for loose change on the bar floor.
(During the day, of course.) MJ Stevens was purchased in 1985, and at
13, Jason began washing dishes and bussing tables there. Eventually, he
worked his way into the kitchen and began cooking for the restaurant.
At one point, he left the business and tried a career in sales, but
came back to MJs in fairly short order.
“I learned that was what I wanted to do,” explained Jason, “and I
became head chef in 1998.” Jason was only 23 at the time, but had
accumulated a great deal of experience. “I pushed for the expansion of
MJ Stevens,” he recalled. “We needed a bigger kitchen so we could serve
more people.” Things were going very well, but after about seven years,
Jason felt he needed to have personal growth, and take on more
responsibility. In 2005, Jason and his father began looking at various
properties as they became available. Jason settled on The Hitching Post
in Kohlsville (just east of West Bend), in December of 2005. “Parking
was a huge factor,” he said. “There was a lot of space.” The building
also had a great history, which Jason looked into.
The building dates to the late 1880s, when it was primarily a dance
hall. Dinner was served at midnight and sold for a whopping 25¢. Since
the first time a bar was opened on the premises, in the early 1900s, it
has been called The Hitching Post. In the 1960s, the basement was dug
out to create two levels, with the upper remaining a hall, and a larger
bar added in the lower. When Jason bought the building, he had a budget
firmly in mind for renovations. That number flew out the window in a
flash. “I ended up gutting the entire place without quite knowing where
I was going,” he said. “I had no guarantee that it would work out. I
had all kinds of contractors running around here for three solid
months, and we opened in March of 2005.” All the major systems were
replaced. Jason did all the design work himself, and the whole place
shows off the attention that went into custom design - the brick detail
on the walls behind the bar, the woodwork detail on the bar and
remaining walls - everything from underneath the floor on up. Old tools
decorate the walls, and the place seems bright and welcoming,
particularly if you choose a table near the fireplace.
Not just a bar?
Breaking into the business was tough. After a few years of treading
water, Jason asked his father, Mark, for advice. “He told me I had to
add food,” said Jason. “But, I’d spent everything on the remodeling. So
I sold my Trans Am - my baby actually - to buy the stove and
ventilation system.” The strategy worked. “I’ve had other tough times
over the last five years,” Jason added (such as learning all the
practical aspects of the business, like the books, as he went along),
“I’m glad I toughed it out. It’s like a dream come true now.”
Jason chose what appears a fairly simple menu at first glance, but
there is actually a lot there. “I just wanted to serve good quality
food at reasonable prices,” he said. “We’re known for our burgers,
which are all 1/2 pound, fresh black angus. People come from Fond du
Lac for our burgers. And I have customers that come from Wales for our
crab legs (a weekly special).” Another menu feature is Jason’s homemade
soup. Jason likes soup so much that he can’t name his favorite. He has
over 100 soup recipes, which I consider awesome. He says the most
popular are cream of duck and beef mushroom. There are also Papa Jug’s
pizzas, made with all fresh ingredients, appetizers including duck
strips, big giant nachos and multiple fish fry choices. Plus, Jug’s is
open seven days a week, and there is a special each day. Jason is in
the process of reworking the menu, and plans to add several new
sandwiches and grilled fish and new salads in time for warm weather.
“My main concern is consistency,” said Jason. “Even smaller criticisms
are taken to heart.” Other plans for the business include a month long
special on gift cards, coming soon, and hopes for outdoor patio
serving. “Things are going okay now,” said Jason. “We’re on the
snowmobile trail and we have bikers stopping on poker runs, that all
helps out. Someday, I’ll buy my Trans Am again.”
Lunch and dinner are served at Jug’s Wed. - Sun., from 11am until the
cooks leave (9pm). Mon. and Tues., Jug’s is open from 4pm-9pm. The hall
upstairs has a stage where Jason occasionally books bands, and the hall
is rented for birthday parties, showers and small weddings. (Its
capacity is 100 people.) For any group over 50, there is no room
charge. Food can be brought in, or catered by Jug’s, but beverages must
be purchased from the business. Volleyball leagues are now forming,
please call the bar at 262-629-5859 if interested. Jug’s Hitching Post
is located at on Highway D, just west of the intersection of Hwy. D and
Hwy. W in Kohlsville. It’s a quick drive from West Bend. For more
information, go to www.jugshitchingpost.com. You can find a list of
upcoming events and specials, plus an email link.
Jason wanted to share a really nice recipe, but one that was fairly
easy to make. His directions were packed with advice! He added that the
shrimp works as an appetizer or a good side dish with fresh fish or
steak.

Jason’s Cajun Bacon Wrapped Shrimp with Sauce
12 med. to large shrimp
smoked bacon, such as Nueske’s (found at Kewaskum Meats,
Gehring’s or Schwais)
1/2 cup virgin olive oil
2 tsps. cajun spice
1 tsp. minced garlic
pinch of black pepper
Wash shrimp in cold water and drain well. Wrap shrimp, depending on
size, in 1/4, 1/3, or 1/2 slice of bacon. Do not overlap the bacon, but
try to cover the whole shrimp. Secure with toothpicks. Mix oil, spices
and garlic in large bowl & add shrimp. Gently mix shrimp into marinade
with slotted spoon until basted. Refrigerate at least one hour. Remove
shrimp from bowl and place on baking sheet. Bake at 350º for 12-15
minutes until shrimp are white and bacon is cooked. You can also grill
on charcoal or gas grill on low to med. heat. Serve with sauce.
Side Sauce
1/2 cup sour cream
1 Tbl. ranch dressing
1 tsp. Cajun spice
1 tsp. horseradish for extra kick
Enjoy!