Bacon-Wrapped Shrimp with Jalapeño

Bacon-Wrapped Shrimp with Jalapeño

Looking for a flavorful grilled appetizer for your 4th of July celebration? These bacon-wrapped shrimp with slivers of jalapeño are one of my family’s favorite starters.

I just love to throw them on the grill for that irresistible smokiness, especially for a summer party. Serve them with the zesty Las Palmas Green Enchilada Sauce for tangy salsa verde dip. They are absolutely mouthwatering and delightful. Enjoy!

Wishing you a great 4th of July filled with pride, honor, fun, and lots of delicious food.

Bacon-Wrapped Shrimp with Jalapeño

Ingredients:

Salsa Verde:

  • 2 cloves garlic
  • 2 serrano peppers, stemmed and coarsely chopped
  • 1 jalapeño pepper, stemmed and coarsely chopped
  • ¼ yellow onion, chopped
  • Handful cilantro
  • 1 (28-ounce) can Las Palmas green chile enchilada sauce
  • Salt to taste

Shrimp:

  • 1/2 pound bacon
  • 1/2 cup salted butter, melted
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried Mexican oregano
  • 20 medium-large shrimp (about 1 pound)
  • 3 jalapeño peppers, cut into thin strips
  • Wooden toothpicks, presoaked

Directions:

Salsa Verde:

  • In a blender place garlic, chopped serrano and jalapeño peppers, onion, cilantro, sauce, and blend for about 1 minute. Do not over blend. Salsa should be chunky. Taste and add salt as needed.

Shrimp:

  • Microwave bacon on high for 1 minute. Separate slices and cut slices in half crosswise and let cool.
  • In a bowl, combine melted butter, lime juice, garlic powder, pepper, and oregano.
  • Peel the shrimp, butterfly, and devein, leaving the tail and last section intact. Place 2 jalapeño strips in each shrimp and press sides together. Wrap a half slice of bacon around each shrimp and secure with a toothpick. Use a pastry brush to coat the shrimp with butter mixture.

Broil:

  • Place bacon-wrapped shrimp evenly on a foil-lined cookie sheet. Place under broiler. Broil for 10 to 12 minutes, turning over after 5 to 6 minutes.

Grill:

  • Skewer 3 to 4 shrimp per skewer. (If using wooden skewers, don’t forget to soak skewers about 30 minutes before using.) Place crosswise on the grates and grill for about 4 to 6 minutes on each side. Remove from skewer and serve warm with salsa verde.

More recipes available at muybuenocookbook.com

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A special thanks to Las Palmas Sauces for sponsoring this video and blog post. Opinions are my own.

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Written by Yvette  / Photo by Jeanine Thurston