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Ingredients
- large raw shrimp, butterflied and de-veined
- poblano pepper, cut in narrow strips
- bacon, cut in 1/3
- monterey jack cheese, cut in strips slightly shorter than the length of the shrimp
- Salt
- Pepper
- Cayenne pepper
Preparation
Step 1
De-vein and butterfly as many shrimp as you want to serve. Place in bowl and season with salt/pepper/cayenne.
Place a strip of the cheese and pepper inside the butterflied shrimp and wrap with 1/3 of a strip of bacon.
Use a toothpick to hold bacon in place.
Cook on grill until shrimp are pink and bacon slightly crisp.
-Sally Smolenski