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.
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.
Notes
Serve them with the zesty Las Palmas Green Enchilada Sauce for tangy salsa verde dip.
Don't forget to soak the skewers prior to grilling. Alternatively, use metal ones.