Grilled Shrimp With Bacon and JalapeÃ±os
Prep: 20 min., Soak: 30 min., Grill: 6 min. If you’re in a hurry, try the fully cooked bacon slices. Don’t use flat, thin wooden picks–use thick, round ones.
16 thick, round wooden picks
16 unpeeled, large fresh shrimp
2 jalapeÃ±o peppers
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
8 thick-cut bacon slices, halved
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, jalapeÃ±o 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 jalapeÃ±o pepper. Secure with a wooden pick. Repeat procedure with remaining bacon slices, shrimp, and jalapeÃ±o pepper pieces.
Grill, without grill lid, over medium-high heat (350Â° to 400Â°) for 4 to 6 minutes or until shrimp turn pink, turning once.
Yield: Makes 8 servings