Originally published by Alabama Life & Culture on July 26, 2023
Written by David Holloway
Remember that they call it “fishing” and not “catching” for a reason. In short, be prepared to come home emptyhanded. But smart anglers plan for that possibility by buying extra bait shrimp ahead of time.
All you have to do is pick up a couple of pounds of large shrimp when you are picking up your bait shrimp. Nobody will be the wiser that you thought enough to plan ahead.
This one takes the sting out of coming home with no fish to show for your efforts and I promise you that nobody will complain. My only advice is to make more than you think you will need because folks will love it.
Bacon-Wrapped, Jalapeno and Cheese Stuffed Shrimp
- 2 pounds large shrimp, peeled and deveined
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons black pepper, freshly ground
- 1/2 teaspoon cayenne pepper
- 2 ounces Monterey Jack Cheese, cut into thin strips
- 3 jalapeno peppers, halved, seeded, and cut into thin slices
- 1 pound bacon, halved
- 1/4 cup butter, melted
- 1 lime, quartered (for garnish)
- Plenty of skewers
- In a small bowl, mix together the garlic powder, paprika, black pepper, and cayenne pepper. Place the shrimp in a large bowl and season with 3/4 of the spice mixture, tossing to evenly coat the shrimp.
- Working with one shrimp at a time, make a slit about 3/4 inch long at the base of the shrimp and place one jalapeno slice and one cheese slice in the slit, then wrap the shrimp with half a slice of bacon.
- Thread the shrimp onto skewers and season lightly with remaining spice mixture, then brush the shrimp lightly with melted butter.
- Place the shrimp on a clean and oiled grilling grate and grill over high heat until the bacon crisps and the shrimp just cook through, about 2-3 minutes per side.