One of my blog readers shared his favorite recipe with me recently and after giving it a try, and loving it, I thought I would share it with all of you. Thank you so much Collin P., there’s nothing nicer than sharing and especially when it comes to passing on delicious recipes!! So, here it is – Collin’s Shrimp Diablo!
Collin’s Shrimp Diablo
15-20 Jumbo Shrimp (de-veined)
7-10 Jalapeno Peppers (cut in half, seeds removed)
15-20 Cuts of Bacon (nitrate free)
Soak 5-7 bamboo skewers in water for 30 mins so they don’t set on fire (or use metal skewers if you have them handy). De-vein shrimp, and remove shell if still on. Give them a quick wash in cold water. Slice jalapeno peppers in half lengthwise and remove all seeds. Turn on grill. Grab one shrimp, place a half a jalapeno on the backside of the shrimp, wrap VERY TIGHT with the bacon and place on a skewer. Usually 4-5 Shrimp Diablo per skewer, it depends on the size of the shrimp. Sprinkle on some cracked pepper. Cook on medium heat on the grill 3-5 mins per side. or until shrimp is pink and bacon is all the way cooked.
I made a few without the jalapenos for my two year old, and he LOVED them!!