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Camarones Rellenos

  • Yields: 6-8 Servings
  • Cook time: 20 minutes
  • Prep time: 15 minutes


  • 1 pound peeled and deveined shrimp (21/25 shrimp count per pound)
  • 10 pieces thick cut bacon, cut in half
  • 4-6 tablespoons melted salted butter
  • 8 ounces shredded Monterey Jack cheese
  • 4 Serrano peppers, diced


  1. Line baking sheets with foil.
  2. Fire up the charcoal grill using Kingsford charcoal and heat to 400°F.
  3. Butterfly shrimp, then place the shrimp and cheese on the top of the bacon with a few pieces of Serrano peppers.
  4. Next, wrap the shrimp and secure it with a toothpick. Place the shrimp on baking sheets.
  5. Brush each shrimp with butter, set it on the grill and cover for 15 minutes.
  6. Then, remove from baking sheets and place directly on the grill for 30 seconds to a minute.
  7. Flip and grill for 30 more seconds. Remove from the grill and enjoy.

For safe meat preparation, reference the USDA website.

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