Prep Time
20 Mins
Soak Time
30 Mins
Grill Time
6 Mins
Yield
Makes 8 servings

If you're in a hurry, try the fully cooked bacon slices. Don't use flat, thin wooden picks--use thick, round ones.

How to Make It

Step 1

Soak round wooden picks in water 30 minutes.

Step 2

Peel shrimp, leaving tails on; devein, if desired. Set shrimp aside.

Step 3

Cut each pepper lengthwise into 8 pieces; remove seeds.

Step 4

Toss together shrimp, jalapeño peppers, olive oil, salt, and black pepper in a large bowl. Set aside.

Step 5

Microwave bacon slices on HIGH 30 seconds.

Step 6

Wrap 1 bacon slice half around 1 shrimp and 1 piece of jalapeño pepper. Secure with a wooden pick. Repeat procedure with remaining bacon slices, shrimp, and jalapeño pepper pieces.

Step 7

Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once.

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