Bacon Wrapped Jalapeño & Chesse
Stuffed Shrimp

Submitted by: Kyle Kessler

INGREDIENTS


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

INSTRUCTIONS

Slicing, stuffing, and wrapping the shrimp can be a little time-consuming, but the end result is well worth the effort!

They have a crisp, salty bacon coating that holds some heat for the jalapeño—all this in one crustacean. And speaking of crustaceans, did you know the Brown Shrimp is now officially the State Crustacean of Alabama?

So in honor of our newly recognized State Crustacean, grillers everywhere, fire up that grill!

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.

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