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Grilled Shrimp With Bacon and Jalapeños

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.


  • 16 thick, round wooden picks
  • 16 unpeeled, large fresh shrimp
  • 2 jalapeño peppers
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 thick-cut bacon slices, halved

How to Make It

  1. Soak round wooden picks in water 30 minutes.

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

  3. Cut each pepper lengthwise into 8 pieces; remove seeds.

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

  5. Microwave bacon slices on HIGH 30 seconds.

  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.

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