Grilled Shrimp With Bacon And JalapeÑos Food

GRILLED JALAPENO BACON WRAPPED SHRIMP RECIPE

Steps:

• Preheat oven to 350 degrees.
• Bake bacon on racks in a cookie sheet for 10-12 minutes (if using Whole Foods bacon or thick bacon increase time by 5-10 minutes, checking every 5 minutes) until bacon is partially cooked but still not entirely done.
• Allow bacon to cool enough to touch.
• Meanwhile, cut jalapenos into matchstick pieces the length of the shrimp (be sure to discard seeds and membranes).
• Take shrimp and place jalapeno into the top ridge.
• Wrap bacon around both the shrimp and jalapeno and skewer. (We did 4 to a skewer so they wouldn't touch)
• Season skewers to taste with seasoning blend. You will have a fair amount left afterwards.
• Grill over medium heating until shrimp and bacon are both cooked. If bacon starts to char before shrimp are done, move to indirect heat.
• Serve.

JALAPENO-STUFFED BACON-WRAPPED SHRIMP WITH CHERRY COLA BARBECUE SAUCE

Steps:

• For the barbecue sauce: Heat the bacon grease in a saucepan over medium heat. Add the red onions, and sweat until translucent. Add the garlic; cook an additional minute. Add the garlic powder, smoked paprika, salt, mustard powder and black pepper, and toast the spices until fragrant and deep maroon in color, 1 minute. Whisk in the cherry cola, red wine vinegar and ketchup until combined. Bring to a boil and cook until the sauce has reduced to 2 cups and coats the back of a spoon, about 10 minutes. Remove from the heat, let cool slightly, and then puree in a blender until smooth. (Extra sauce can be kept refrigerated up to 1 week.)
• For the shrimp: Preheat a cast-iron skillet or griddle over medium heat.
• Sprinkle the shrimp with salt and pepper. Insert a jalapeno slice into the "spine" of each shrimp (where it's been deveined) and then wrap tightly with a half piece of bacon to keep the jalapeno in place. Secure with toothpicks.
• Place the shrimp, seam-side-down, in the skillet and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes.
• Serve the shrimp with the barbecue sauce for dipping.

GRILLED BBQ BACON SHRIMP

Steps:

• Preheat grill to medium.
• Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.

GRILLED BACON JALAPENO WRAPS

Steps:

• Preheat an outdoor grill for high heat.
• Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
• Place on the grill, and cook until bacon is crispy.

GRILLED SHRIMP WITH BACON AND JALAPEÑOS

Steps:

• Soak round wooden picks in water 30 minutes. Peel shrimp, leaving tails on; devein, if desired. Set shrimp aside. Cut each pepper lengthwise into 8 pieces; remove seeds. Toss together shrimp, jalapeño peppers, olive oil, salt, and black pepper in a large bowl. Set aside. Microwave bacon slices on HIGH 30 seconds. Wrap 1 bacon slice half around 1 shrimp and 1 piece of jalapeño pepper. Secure with a wooden pick. Repeat procedure with remaining bacon slices, shrimp, and jalapeño pepper pieces. Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once.

SHRIMP & BACON JALAPEñO PEPPERS

Steps:

• Heat grill to medium-high heat.
• Toss shrimp with dressing in non-metal bowl; refrigerate 15 min. Meanwhile, cut bacon slices in half lengthwise, then in half crosswise. (You will have 32 bacon pieces.) Cook bacon in large skillet on medium heat just until fat is translucent and bacon is soft, not crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
• Remove shrimp from marinade; discard marinade. Wrap each shrimp with 1 bacon piece; secure with toothpick or small wooden skewer. Grill 4 to 5 min. or until shrimp turn pink and bacon is crisp.
• Meanwhile, add red peppers and yellow onions to bacon drippings in skillet; cook and stir 3 to 4 min. or just until onions are translucent. Add garlic; cook and stir 1 min. Remove from skillet.
• Beat cream cheese and sour cream in large bowl with whisk until blended; stir in onion mixture and black pepper.
• Remove and discard toothpicks from shrimp. Spread crackers with cream cheese mixture; top with jalapeno slices, shrimp and shredded cheese. Place on foil-covered rimmed baking sheet.
• Grill, covered, 3 to 5 min. or until toppings are heated through and shredded cheese is melted. Sprinkle with green onions.

BACON WRAPPED SHRIMP WITH JALAPENO

Steps:

• Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 mn.
• Microwave bacon for 1 mn on HIGH. Cut slices in half crosswise (for a total of 24 pieces) and let cool.
• Heat broiler. Coat a large broiler pan with nonstick cooking spray.
• Remove shrimp from marinade, reserving marinade.
• Put one piece of bacon on a work surface. Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp. Roll bacon up tightly to enclose filling, securing with toothpick. Repeat using all bacon, shrimp and jalapenos.
• Stir together mayo, chili sauce, pickle relish, red pepper and 1 TBL water in a small bowl.
• Place shrimp rolls on prepared pan. Brush with reserved marinade.
• Broil 3 mn. Turn, brush with marinade and broil 2 mn more.
• Serve with sauce for dipping.

BACON WRAPPED SHRIMP WITH JALAPENOS "I LIKE IT HOT!"

Steps:

• Preheat oven to 350 degrees F.
• Wash shrimp and set aside in a bowl, starting an assembly line.
• Cut bacon in half vertically, place on a plate.
• Cut and peel onion into wedges and separate, place in a bowl.
• Wash Jalapenos,slice into thirds, lengthwise, removing seeds.place in a bowl.
• Start assembly with a shrimp, a slice of Jalapeno, and a slice of onion. Holding all in your hand, wrap bacon around and secure with a wooded toothpick. Repeat with each shrimp.
• Place on a baking sheet.
• Sprinkle with seasoning.
• Place in the oven and roast until bacon is slightly crisp. Roasting time may be adjusted.