January 20, 2014
Dinner, Lunch, Main Dish,
Side Dishes, Pork, Bacon, Shellfish, Shrimp, Vegetables, Appetizers, Mexican, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Cinco de Mayo, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Ladies Luncheon, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Make it from scratch, Hot Peppers, Spicy, Spring more
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"Bacon-wrapped succulent shrimp stuffed with fresh jalapeno slivers and blended cheeses, these shrimp are grilled on skewers. They can be prepared as Fajitas, adding shredded Cheddar and Jack cheese, salsa, guacamole, and sour cream in fresh tortillas, but I have also made them to have with Mexican rice and Mexi-corn or Mexican Street Corn, and have also made them as appetizers. No matter how I have served them, they are amazing!"
Shrimp Preparation: Using gloved hands and a cutting board slice open or “butterfly” the belly of the shrimp being careful to not cut all the way through the shrimp.
Insert jalapeno sliver into butterfly of shrimp pushing it into tail section for skewering.
Stuff 1/4 ounce mixed cheese into each shrimp
Press shrimp closed.
Using one slice of bacon, place bacon strip across bottom half of shrimp, and then wind remaining bacon around shrimp toward the tail. Overlap bacon slightly covering entire shrimp.
Repeat steps for remaining shrimp, putting 3 shrimp on a skewer.
Discard all remaining cheese after all shrimp is prepped and skewered.
Shrimp Cooking Procedure: Lightly season both sides of skewers with salt and pepper.
Place on a clean grill, over medium heat, and grill for approximately 4 minutes.
Turn skewer, and continue cooking an additional 3-4 minutes being careful to cook bacon completely.
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Great recipe and nice presentation. I used provolone.
I used Mozzarella, Mexican and Pepper Jack cheeses. Made them to go in tortilla wraps along with Mexican rice and beans, lettuce, Pepper Jack cheese, salsa and sour cream stuffed inside my Burrito. So delicious and definitely a repeat!
AnnJMe I love this recipe! it makes for great appetizers. I plan to serve this awesome shrimp as a starter over the Mother's Day weekend. Definitely a shrimp lovers must make!