Dinner, Food, Lunch, News, Recipes, Seafood

Sharing is nice…

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!! 


[nggallery id=67]

Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

You may also like...


  1. Julia says:

    Mmmm those look awesome! I made the mistake a couple weeks ago of seeding a bunch of jalapenos without gloves and ended up with a nasty burn 🙁 Whoever reads this, do not underestimate the jalapeno!

    1. Sarah says:

      Oh No!! I’m so sorry, yes you do have to be careful with the jalepenos. I tried to use a knife to de-seed them as much as I could but I was nervous about handling the suckers for sure!

  2. Natalie says:

    I only follow your blog so I can look at all the ridiculously cute pictures of your kids 😉

    1. Sarah says:

      There are pretty darn cute… That’s why I keep them!! LOL!! : )

  3. Andrew says:

    Thank you for posting these. i made them yesterday for lunch. My wife, and I, loved them! Will definitely be making them again.

  4. TrailGrrl says:

    Looks great. I might have to fix these for some friends while visiting the West coast. The grill out a lot and this would be great as it has jalapenos and BACON.

    Another good jalapeno popper recipe for the grill is to cut longwise and seed about a pound of jalapenos. Then stuff each half with cream cheese (not sure what might work as a good paleo substitute for people not eating dairy at all), drizzle with a bit of honey and put them on the grill. They are fantastic with just the right combo of heat and a touch of sweet!


    1. Sarah says:

      This sounds amazing TrailGrrl, thank you!! Mmmmm, I love cream cheese and although I do stay away from dairy, I occasionaly like to flirt with it so this might be the perfect “cheat meal” when I am feeling so inclined! ; )

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.