Make Ahead

Bacon Wrapped Shrimp in Garlic Butter

by:
June 14, 2011
4.5
2 Ratings
Bacon Wrapped Shrimp in Garlic Butter
  • Makes 16-24 Appetizers
Author Notes

I first had this taste of heaven while dining with friends at Verdes Mexican Parilla on Hamilton Pool Road in West Austin. We ordered the Bacon Wrapped Shrimp. Verdes served drizzled with a tequila lime butter (which I’ve not yet mastered). I went right to work on replicating this heavy appetizer, and I believe it’s a winner for any get-together. —cakillgore

What You'll Need
Ingredients
  • 2 pounds Jumbo Shrimp (Peeled, Deveined and Butterflied Open)
  • 4 Serrano Peppers (washed, seeded and cut into thin strips)
  • 1 pound Bacon, thin cut and cut in half
  • 4 ounces Monterey Jack Cheese (cut match stick size)
  • 1 Stick Butter (melted)
  • 1 tablespoon Garlic Powder
Directions
  1. Butter (melted)
  2. Prepare shrimp as outlined above and keep refrigerated until ready to use. Melt butter and mix in garlic powder and set aside. Cut bacon strips in half and “stretch out” a bit and set aside. Cut Serrano peppers into strips (using gloves so as to not burn yourself) set aside. Cut Monterrey Jack Cheese into match stick size and set aside.
  3. Prepare shrimp as outlined above and keep refrigerated until ready to use. Melt butter and mix in garlic powder and set aside. Cut bacon strips in half and “stretch out” a bit and set aside. Cut Serrano peppers into strips (using gloves so as to not burn yourself) set aside. Cut Monterrey Jack Cheese into match stick size and set aside.
  4. Place each rolled up shrimp on foil till done. I like to place the whole piece of foil with shrimp on grill together. Grill each side about 1-2 minutes until bacon is a crispy brown on all sides and shrimp pink. Remember that bacon should be fully cooked before eating.
  5. TIPS: Keep shrimp cold while preparing dish. Use thin cut bacon as the thick cut is hard to cook and too fatty once off grill. Use rubber or vinyl gloves while de-seeding Serrano as with any pepper, it can burn you and take about a day to stop the burn. Instead of Garlic Powder, I order large “Garlic Garni” which is a fabulous powder right from Gilroy, CA – low sodium. The 1 lb 6oz container lasts us about a year.
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3 Reviews

Marcella S.
Marcella S. May 12, 2021
I absolutely love Shrimp I have made these so many times that I have mastered them... the trick is to pre cook bacon a little bit because the tender shrimp cook fast they will never be best if you don't precook the bacon because it takes longer to cook bacon than it does shrimp...my observation. I've ordered them in Restaurants all over Texas and then I went home and started to make them.Most Restaurants deep fry them and they become tough and dried out because it takes longer for Bacon lol I've had them where the bacon was raw...
 
Chris
Chris August 18, 2016
Yes, there is a step missing from this recipe. See paragraph 3.
 
Amanda
Amanda October 16, 2015
Great recipe! Steps 2 and 3 are the same. Perhaps step 3 is supposed to reflect putting the cheese and pepper in the butterfly and wrapping the shrimp? Thanks!