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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This appetizer is one of my favorites.I set the servings at 2 but i can eat all these myself.It will probably serve 4-6 Ingredients:
1 lbs. large shrimp peeled, deveined 16-20 count |
1 lbs. thick sliced hickory smoked bacon |
1 24 ounce can pickled jalapeno peppers |
cajun spice |
toothpicks |
Directions:
1. Start the Grill outside i recommend Charcoal.
2. Season the Shrimp with your favorite Cajun spice Emeralds is good for this and so is Tony Chacere's
3. I slice the Jalapenos in half and get rid of the seeds.for 18 shrimp you will need 18 slices of Bacon and 18 Jalapeno halves.
4. Take a Jalapeno half and place a Shrimp in the dugout and wrap with GOOD Hickory Thick Sliced Bacon secure with a toothpick i use metal skewers but toothpicks will work as well.
5. Grill over the coals until the bacon is almost crisp. I make these all the time and they have never even have the luxury of getting cold. Sometimes i never even get a bite.So be swift when you set these out for snacking
6. Warning !!!!! Using fresh Jalapenos will result in much hotter snacks i suggest pickled unless you really like the heat. Been there done that wheww!!
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