Shrimp Stuffed Jalopeno Bullets
CATEGORIES
INGREDIENTS
- 6 large jalapeños
- 12 chunks Monterey Jack cheese
- 12 slices or half slices bacon, soft-cooked, depending on the size of the jalapeños
- 12 raw shrimp (select a size that fits your jalapeños)
- 12 toothpicks
DIRECTIONS
- Halve the jalapeños lengthwise, and remove the seeds and ribs.
- Bring a pot of water to a rolling boil. Add the jalapeño halves to the pot, then remove from the heat. Let them sit in water for 30 minutes before draining and cooling.
- Stuff each jalapeño half with a chunk of cheese and 1 raw shrimp. Wrap each with a bacon slice. Hold in place with a toothpick. You can make the dish ahead until this point, refrigerate, then grill later
- Preheat the grill.
- Grill each jalapeño until the bacon is thoroughly cooked and crisp and the shrimp is cooked, just a few minutes.
- Serve immediately.