FRESH SHRIMP is a favorite of my family and me. This recipe uses one of my favorite products, My Jalapeno Kiwi Jelly. It is tangy along with a hint of spicy sweetness to create a flavorful, but light dish that will satisfy your seafood craving.
I hope you enjoy!
12 Large Shrimp peeled & deveined, leaving the tail on slightly butterflied
6 Jalapeno Peppers rinsed, halved and seeded
1 Purple onion cut into ½-inch wedges
½ lb. Monterey Jack cheese, cut into 1//2 inch wide by 1/8-inch thick by 2-inch-long strips
12 slices of bacon- center cut and thin sliced
1 T. Butter
2 T. Lemon juice
3 T. TXG Jalapeno Kiwi Jelly
1/2 T. Dried thyme leaves (or fresh thyme leaves chopped fine)
1/2 T. Black pepper
1 Clove of fresh garlic minced
1/3 cup white wine (chardonnay)
Heat above ingredients in a saucepan, bringing to a boil. Lower heat, stir well. Remove from heat after 5 minutes.
Place a slice of cheese into a jalapeno half, then place the onion wedge on top of the cheese then place the shrimp on top. While holding carefully, wrap with a slice of bacon to cover,
Leaving the shrimp tail exposed. Toothpick closed to seal.
Grilling instruction: Grill indirectly over medium-to-medium high heat on mesquite/charcoal or gas grill. Be sure and brush with the basting sauce every time you turn the shrimp, but keep covered until turning to keep the temperature up. Grill until bacon is browned. Do not over cook. Maximum grilling time 10 to 12 minutes. Serve with Pineapple & Mango Pico de Gallo
See more recipies at thetexasgourmet.com
Email Bryan Slaven at [email protected]