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
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Ingredients
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2 pounds
Jumbo Shrimp (Peeled, Deveined and Butterflied Open)
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4
Serrano Peppers (washed, seeded and cut into thin strips)
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1 pound
Bacon, thin cut and cut in half
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4 ounces
Monterey Jack Cheese (cut match stick size)
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1
Stick Butter (melted)
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1 tablespoon
Garlic Powder
Directions
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Butter (melted)
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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.
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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.
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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.
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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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