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Bacon and Shrimp Tacos with Pineapple Salsa
Marinated grilled shrimp are served in tortillas topped with cabbage, fresh pineapple salsa, and crisp crumbled bacon.
Prep Time30 mins.
1 1/2 cups of chopped fresh pineapple
1 roma tomato, chopped
1/4  cup of finely chopped fresh cilantro
2 tablespoons of chopped fresh cilantro
1 tablespoon of line juice
1/8 teaspoon of salt
8 slices of Farmland┬« Hickory Smoked Bacon
1/4 cup of teriyaki sauce
1/4 cup of orange juice
1 teaspoon of grated fresh ginger
1/4 teaspoon of crushed red pepper
12 ounces of fresh or frozen medium shrimp in shells, thawed, peeled and deveined
8  6-inch of white corn or flour tortillas
2 cups of shredded red and/or green cabbage
Pineapple Salsa
For Pineapple Salsa, in a small cowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside.

Bacon and Shrimp Tacos
1. In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon.
2. In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat.
3. For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce.
4. Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.