6 teal breasts, fillet and cut down the centerline
1 cup extra virgin olive oil
1 lime, juiced
4 cloves garlic, chopped
1 shallot, chopped
Salt and freshly ground black pepper to taste
Tobasco sauce to taste
12 strips thick-sliced bacon

Perforate teal breasts with a fork to facilitate uptake of the marinade. Combine olive oil and next 6 ingredients to form marinade. Place breasts in marinade, cover, and let set overnight in the refrigerator. Remove breasts from marinade, wrap each in once slice of bacon and secure with a toothpick. Grill over charcoal with medium-low heat for 15-20 minutes, turning frequently. This should give you nice crispy bacon and the breasts should be medium-rare to medium. Serve as an appetizer or slice and serve atop a rice dish like risotto.

Tip: To enhance the flavor, you may want to add some mesquite or hickory chips to your charcoal fire. Also, make sure to soak your toothpicks in water for an hours or so prior to grilling; this will keep them from burning.