Grilled Bacon Wrapped Shrimp with Jalapeño Coleslaw
Jalapeño coleslaw adds a little heat to this savory grilled shrimp that is perfect for a light summertime dinner or gameday appetizer.
Cooking for 1 people
Ingredients
- 4
shrimp, cooked
- 2 slices
thin bacon
Jalapeño Coleslaw
- ½
red onion, julienne sliced
- 1
jalapeño, sliced paper thin
- 4 cups
sliced cabbage
- ¼ cup
chopped cilantro
- 3 tbsp.
lime juice
- 1 tbsp.
salad oil
-
steak seasoning, to taste
Lime Dressing
- 3 tbsp.
lime juice
- 1 tbsp.
salad oil
-
steak seasoning, to taste
Chipotle Mayo
- 1 cup
mayonnaise
- 2 tbsp.
red onion, minced
- 1 tbsp.
honey
- 1
fresh lime, juiced
- 2 tbsp.
chipotle peppers without seeds
- ¼ tsp.
salt
1Food Prep
Jalapeño Coleslaw: In a large bowl combine the red onion, jalapeño, cabbage and cilantro.
Lime Dressing: In a small bowl, combine the lime juice, salad oil and steak seasoning to taste.
Chipotle Mayo: Except for the mayonnaise, puree all the ingredients for the chipotle mayo, then mix the pureed ingredients with the mayonnaise. Place the mixture in a squeeze bottle and refrigerate.
Bacon-Wrapped Shrimp: Cut bacon strips in half. Next, roll the ½ slices of bacon around the shrimp, and place them on skewers.
2Grill Prep
Fuel: We recommend Kingsford™ Hardwood Pellets Grillmaster’s Choice
Method: Pellet Grill
Temp: 600°F (High Heat)
3The Cook
When you’re at temp, place the bacon-wrapped shrimp skewers on the grill, for 2–3 minutes per side, turning once.
On a plate, place the jalapeño coleslaw, followed by the bacon-wrapped shrimp.
Season with the lime dressing.
Drizzle the chipotle mayo over the shrimp and serve!
Recipe created by Chef Rob Magee on behalf of Kingsford™ Charcoal.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
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