Grilled Jalapeno Bacon Shrimp

Grilled Jalapeno Bacon Shrimp

The key to successfully grilling these salty morsels of shrimp, jalapeno and bacon is indirect heat.

Ingredients:

  • 16 x Jumbo Texas Gulf shrimp (see note 2)
  • 2 x jalapeno peppers
  • 1 lb bacon (thin cut)
  • Hardcore Carnivore Tex Mex seasoning
Method:
    1. Start by preparing the ingredients. Peel and devein the shrimp (but you can leave the tail). Remove and discard the jalapeno seeds, then cut each pepper into 8 thin strips. Slice the bacon strip in half to form two shorter strips (see note 3).
    2. Preheat a grill for two zone (indirect) cooking. The grill temp should be about 400-450f.
    3. Take one shrimp and lay the strip of jalapeno along the cut back then wrap with the small strip of bacon. Ensure the bacon is wrapped tightly around the shrimp – this will help it form a shrink-wrap effect. Repeat until all shrimp are wrapped.
    4. Thread the shrimp onto long metal skewers, 5 or 6 per skewer facing the same direction (see note 4) then season with a dusting of Hardcore Carnivore Tex Mex.
    5. Lay the shrimp onto the indirect side of the grill, close the lid, and cook until the bacon has rendered and shrunk, and turned crispy (about 25-30 minutes). For an extra pop of flavor, you can lay the skewers over the coals for a minute each side at the end of cooking to char them a little more (but not burn them!).
    6. Slide the shrimp off the skewers onto a plate and serve immediately.