Bacon Wrapped Shrimp

Name: Bacon Wrapped Jalapenos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 8 whole jalapeno peppers (or mild mini bells); 8 strips uncooked bacon, thin; ½ cup Sauce Goddess Sticky Sweet sauce; 8 x ½ inch pieces of Monterey Jack or other good melting cheese; 16 toothpicks

June 12, 2016

This recipe is really great for parties. It’s a mild combination of sweet shrimp and smoked slightly salty bacon. The thin Sweet & Tangy marinade is a nice compliment.

June 12, 2016

by Jennifer

Category Appetizers and Snacks Fish and Seafood

Persons

Serving Size

Notes

This recipe is also great with our award winning Sweet & Spicy sauce.

Ingredients

6 strips of thin bacon (not center cut)
12 raw jumbo shrimp (21-25 size), peeled and deveined
1 cup Sauce Goddess Sweet & Tangy Marinade and Mop sauce
12 toothpicks or skewers

Instructions

Soak toothpicks in water while you are prepping.
Partially cook bacon until no longer raw. It should still be flexible enough to be wrapped around the shrimp.
Remove bacon from pan while warm.
Cut bacon in half to create 2 wide, short strips.
Wrap a strip of bacon around each shrimp and attach soaked toothpick to hold bacon in place.
Preheat the grill on medium.
Pour sauce into deep bowl that is wide enough to dunk the shrimp. I like to use a glass two cup measuring cup. Seems to be just the right size.
Dunk each shrimp in sauce and place on the grill.
Cook 5 minutes.
Dunk again and flip to cook the other side.
Repeat the process until the shrimp is cooked and the bacon and sauce are a nice caramelized color.

Bacon Wrapped Jalapenos

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Sauce Goddess

Servings

Prep Time

30 minutes

Cook Time

20 minutes

Cook Mode

Ingredients

8 whole jalapeno peppers (or mild mini bells)
8 strips uncooked bacon, thin
½ cup Sauce Goddess Sticky Sweet sauce
8 x ½ inch pieces of Monterey Jack or other good melting cheese
16 toothpicks

Directions

Soak the toothpicks in water so they won’t burn on the grill.
Half cut lid of pepper by carefully slicing across halfway thru the pepper at the top just below the stem.
Cut a side slit by carefully slicing down the length of the pepper 2/3 of the way down.
To manage the heat, some of the seeds and ribs can be removed to make room for the cheese but not all of them. If you want it good 'n spicy you can leave some in. If you use the milder mini peppers no seeds need to be removed._
To remove seeds and rib open the pepper gently by pressing the end toward the stem. Using a small paring knife carefully cut the ribs where they meet the side of the pepper. Use the knife and pull at them. They should come out with slight resistance.
Now that the pepper has some space, place one slice of cheese inside.
Wrap uncooked bacon around pepper taking care to place the largest end of the bacon over the top slit and roll the bacon around to the tip then back to the top.
Use 2 toothpicks to seal the pepper closed and hold the cheese inside while it melts by pushing them completely through in an X configuration.
Grill over low/medium heat until the bacon is cooked.
Baste with Sauce Goddess BBQ sauce of choice and continue cooking for 5 minutes.
Put a little extra BBQ sauce in a bowl if you want some dipping sauce.

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Bacon Wrapped Shrimp

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