Grilled Shrimp With Bacon and Jalapeños

Grilled Shrimp With Bacon and Jalapeños

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 jalapeño 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, 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.

Yield: Makes 8 servings

hj :wink: