Spicy Bacon-Wrapped BBQ Shrimp

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

40 min

GLUTEN FREE

YES



Prepare these super flavorful, slightly spicy bacon-wrapped shrimp on the grill or in a skillet. Your guests will thank you.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
12 medium, fresh, raw shrimp
1 small jalapeño
12 slices Jones Dairy Farm Dry Aged Bacon
4 bamboo skewers or toothpicks, soaked in water
1/2 cup barbecue sauce
DIRECTIONS
Preheat oven 350˚F.

Shell shrimp leaving tail intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and de-vein.

While wearing rubber gloves, remove seeds from pepper and cut into 12 slivers.

Make a shallow cut into the underside of each shrimp and insert a piece of pepper.

Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles.

Bake for 10 minutes until done, but not crispy. Baste with barbecue sauce. Grill or pan sear, uncovered, for 4 to 5 minutes.

Turn, baste and grill an additional 4 to 5 minutes, or until bacon is crisp and shrimp has turned pink. Serve with additional barbecue sauce (discard any remaining sauce used for basting).

Ingredients

Directions

12 medium, fresh, raw shrimp
1 small jalapeño
12 slices Jones Dairy Farm Dry Aged Bacon
4 bamboo skewers or toothpicks, soaked in water
1/2 cup barbecue sauce
Preheat oven 350˚F.

Shell shrimp leaving tail intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and de-vein.

While wearing rubber gloves, remove seeds from pepper and cut into 12 slivers.

Make a shallow cut into the underside of each shrimp and insert a piece of pepper.

Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles.

Bake for 10 minutes until done, but not crispy. Baste with barbecue sauce. Grill or pan sear, uncovered, for 4 to 5 minutes.

Turn, baste and grill an additional 4 to 5 minutes, or until bacon is crisp and shrimp has turned pink. Serve with additional barbecue sauce (discard any remaining sauce used for basting).