Grilled Shrimp With Bacon and Jalapeños

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

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Soak: 30 Minutes
Grill: 6 Minutes


  • 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


  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.
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