Grilled Shrimp With Bacon and Jalapeños |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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If you're in a hurry, try the fully cooked bacon slices. Don't use flat, thin wooden picks-use thick, round ones. Ingredients:
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 |
Directions:
1. Soak round wooden picks in water 30 minutes.
2. Peel shrimp, leaving tails on; devein, if desired. Set shrimp aside.
3. Cut each pepper lengthwise into 8 pieces; remove seeds.
4. Toss together shrimp, jalapeño peppers, olive oil, salt, and black pepper in a large bowl. Set aside.
5. Microwave bacon slices on HIGH 30 seconds.
6. 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.
7. Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once.
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