Submitted by: Kyle Kessler
2 lbs large Brown Shrimp
peeled and deveined
2 tsp garlic powder
2 tsp paprika
2 tsp black pepper, freshly ground
1/2 tsp cayenne pepper
2 oz Monterey Jack Cheese, cut into thin strips
3 jalapeño peppers, halved, seeded, and cut into thin slices
1 lb back strips, halved
1/4 cup butter, melted
1 lime, quartered (for garnish)
Plenty of skewers
In a small bowl, mix together the garlic powder, paprika, black pepper, and cayenne pepper. Place the shrimp in a large bowl and season with 3/4 of the spice mixture, tossing to evenly coat the shrimp.
Working with one shrimp at a time, make a slit about 3/4 inch long at the base of the shrimp and place one jalapeño slice and one cheese slice in the slit, then wrap the shrimp with half a slice of bacon.
Thread the shrimp onto skewers and season lightly with remaining spice mixture, then brush the shrimp lightly with melted butter.
Place the shrimp on a clean and oiled grilling grate and grill over high heat until the bacon crisps and the shrimp just cook through, about 2-3 minutes per side.
Best when made with Alabama Brown Shrimp. Recipe Courtesy of the Organized Seafood Association of Alabama.