Jalapeno Bacon Wrapped Shrimp Recipes

Steps:

• Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 minutes.
• Microwave bacon for 1 minute on high.
• Cut slices in half crosswise (for a total of 24 pieces) and let cool.
• Heat broiler.
• Coat a large broiler pan with nonstick cooking spray.
• Remove shrimp from marinade, reserving marinade.
• Put one piece of bacon on work surface.
• Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp.
• Roll bacon up tightly to enclose filling, securing with toothpick.
• Repeat using all bacon, shrimp and jalapenos.
• Stir together mayonnaise, chili sauce, pickle relish red pepper and 1 T water in small bowl.
• Place shrimp rolls on prepared pan.
• Brush with reserved marinade.
• Broil 3 minutes.
• Turn, brush with marinade and broil 2 minutes more.
• Serve with sauce for dipping.

Steps:

• Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.

Steps:

• For the barbecue sauce: Heat the bacon grease in a saucepan over medium heat. Add the red onions, and sweat until translucent. Add the garlic; cook an additional minute. Add the garlic powder, smoked paprika, salt, mustard powder and black pepper, and toast the spices until fragrant and deep maroon in color, 1 minute. Whisk in the cherry cola, red wine vinegar and ketchup until combined. Bring to a boil and cook until the sauce has reduced to 2 cups and coats the back of a spoon, about 10 minutes. Remove from the heat, let cool slightly, and then puree in a blender until smooth. (Extra sauce can be kept refrigerated up to 1 week.)
• For the shrimp: Preheat a cast-iron skillet or griddle over medium heat.
• Sprinkle the shrimp with salt and pepper. Insert a jalapeno slice into the "spine" of each shrimp (where it's been deveined) and then wrap tightly with a half piece of bacon to keep the jalapeno in place. Secure with toothpicks.
• Place the shrimp, seam-side-down, in the skillet and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes.
• Serve the shrimp with the barbecue sauce for dipping.

Steps:

• Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 mn.
• Microwave bacon for 1 mn on HIGH. Cut slices in half crosswise (for a total of 24 pieces) and let cool.
• Heat broiler. Coat a large broiler pan with nonstick cooking spray.
• Remove shrimp from marinade, reserving marinade.
• Put one piece of bacon on a work surface. Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp. Roll bacon up tightly to enclose filling, securing with toothpick. Repeat using all bacon, shrimp and jalapenos.
• Stir together mayo, chili sauce, pickle relish, red pepper and 1 TBL water in a small bowl.
• Place shrimp rolls on prepared pan. Brush with reserved marinade.
• Broil 3 mn. Turn, brush with marinade and broil 2 mn more.
• Serve with sauce for dipping.