Grilled Bacon-Wrapped Stuffed Shrimp Print this recipe

Ingredients

• 1 8-ounce rectangular package cream cheese
• 1 jar whole pickled Jalapeños
• 20 Gulf shrimp
• 20 slices pepper-cured bacon
• Thai sweet chili sauce

Instructions

1. Preheat a grill to medium-high heat using Kingsford® charcoal. While grill preheats, peel and devein shrimp, leaving tails on.
2. Cook bacon directly on the grill grate until it is close to being fully cooked, but is not crispy. Set aside. Slice cream cheese into 1/4 x 1/4 x 1/2-inch long slices. Select pickled jalapenos that are roughly the same dimensions as the cream cheese. Remove stems and seeds.
3. Place one strip of cream cheese and one jalapeno piece on each shrimp, then wrap with a slice of grilled bacon. Secure with a toothpick, then place the shrimp with tails on the cool side of the grill so they won’t burn.
4. Cook for 2-3 minutes until bacon is crispy and the shrimp is pink throughout. Remove from fire, brush liberally with Thai sweet chili sauce and serve.

Credit

1. Recipe created by the Yazoo’s Delta Q competition barbecue team for the One Bite Challenge category of the Kingsford® Invitational.