Wednesday, July 1, 2015

Jalapeño Shrimp Skewers

1-1/2 lb. large shrimp, at least 31-40 count
1/2 cup Italian dressing
1 fresh jalapeño pepper
2 oz. Monterey jack cheese
12 slices bacon, cut into thirds
6 bamboo skewers

      Butterfly shrimp by removing shell,
 except for last tail segment. 
On underside of shrimp tails,
 cut nearly all the way through.
  Marinate in dressing 10 minutes;
 reserve marinade for basting on grill. 
 Slice pepper in half lengthwise; remove seeds.
  Slice into very thin matchsticks; set aside.
  Slice cheese into matchsticks; set aside. 
 Place 1 strip pepper and 1 strip cheese in center
 of each shrimp.  Close shrimp,
 wrap with 1/2 slice bacon,
 thread onto skewers (about 6 shrimp per skewer). 
 Grill shrimp over medium heat 5 minutes,
 turning and basting once. 
 Shrimp are done when opaque throughout.
  Makes 6 servings @ 5 shrimp per skewer.

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