Description
Butterflied shrimp are stuffed with jalapeno and wrapped in bacon, and it just gets better from there. There are never any leftovers when I make this recipe – it’s a crowd pleaser! This goes great with dirty rice a nice green salad and crusty French bread. Enjoy!
Ingredients
- 2 pounds large shrimp – peeled, deveined and butterflied
- 1 (8 ounce) package Monterey Jack cheese, sliced
- 3 fresh jalapeno peppers, seeded and julienned
- 1 pound bacon, cut into thirds
- 1 teaspoon Cajun seasoning, or to taste
- skewers
Instructions
- Preheat a grill for high heat. Soak skewers in water.
- Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon
- and thread onto skewers so that the shrimp is pierced once through the head
- and once through the tail
- and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp
- this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
- Lightly oil the grill grate. Place shrimp skewers on the grill
- and cook for 2 to 3 minutes on one side. Turn
- and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes
- until bacon is browned
- and cheese is melted.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 6