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Ingredients
- 12 x fresh medium-sized shrimp
- 1 sm jalapeno pepper
- 12 x strips bacon
- 1/2 c. barbecue sauce
- 4 x bamboo skewers soaked in water
- 1 x green onion thinly sliced
- Â Â Additional barbecue sauce
Directions
- Shell shrimp, leaving tail intact. Make a shallow cut lengthwise down the back of shrimp; wash out and devein.
- With rubber gloves, remove seeds from pepper and cut into 12 slivers. Make a shallow cut into the underside of each shrimp and insert a piece of pepper. Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles. Baste with barbecue sauce.
- Grill uncovered over medium coals for 4 to 5 min. Turn, baste, and grill an additional 4 to 5 min or possibly till bacon is crisp and shrimp has turned pink. Serve on a lettuce-lined plate with onion and additional barbecue sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 531g | |
| Calories 1837 | |
| Calories from Fat 1419 | 77% |
| Total Fat 157.3g | 197% |
| Saturated Fat 52.18g | 209% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 4650mg | 194% |
| Potassium 1116mg | 32% |
| Total Carbs 60.75g | 16% |
| Dietary Fiber 1.7g | 6% |
| Sugars 41.5g | 28% |
| Protein 40.81g | 65% |
