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.

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Cooking for 2 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

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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