Easy Shrimp and Bacon  
Recipe Number: 1217550299
Contributor: Shadow
1-2 lbs tail-on Shrimp, shelled and deveined, 16-20 or 21-25 count 1/2-3/4 lbs Chinese style fishcake paste (Oio or Awaawa) personal preference.
One pack bacon Bar-S or your choice.
Cooking Instructions
Butterfly shrimp open. Cut bacon strips into thirds. With a small spoon spread the fishcake onto the shrimp, place bacon strip on top of fishcake and shrimp. Fry on medium heat bacon side down first until crispy, flip and cook shrimp side down until done. Serve with cold beer or your favorite pupu beverage.