Let's get grilling

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.
Cooking for 6 people


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

Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford

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