Grilled Shrimp With Bacon and Jalapeños

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.

Southern Living SEPTEMBER 2005

  • Yield: Makes 8 servings
  • Prep time:20 Minutes
  • 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


Soak round wooden picks in water 30 minutes.

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

Cut each pepper lengthwise into 8 pieces; remove seeds.

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

Microwave bacon slices on HIGH 30 seconds.

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.

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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Grilled Shrimp With Bacon and Jalapeños recipe