1 lb. peeled and deveined shrimp (21/25 shrimp count per pound)
10 pieces thick cut bacon, cut in half
5 tbsp. melted salted butter
8 oz. shredded Monterey Jack cheese
4 Serrano peppers, diced
1 Food Prep
Line your baking sheets with foil.
- Butterfly the shrimp, and place the cheese and serrano peppers on each shrimp.
- Wrap the stuffed shrimp with the bacon and secure it with a toothpick. Place the wrapped shrimp on baking sheets.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Brush each bacon-wrapped shrimp with butter, and set the baking sheet on the grill. Cover, and cook for 15 minutes.
- Then, remove the shrimp from the baking sheets, and place directly over the coals on the grate for 30 seconds to 1 minute.
- Flip and grill for 30 more seconds. When the shrimp reach an internal temperature of 145°F on a digital meat thermometer, and the bacon is fully cooked, remove them from the grill and enjoy.
For safe meat preparation, reference the USDA website.
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