I have to give credit to my husband for these bacon wrapped shrimp! He makes these for me at least once a month and if he doesn’t, well I don’t have to tell you what happens to him!
1 cup sour cream
2 Chipotle peppers in adobo sauce, chopped
½ teaspoon Granulated garlic
¼ teaspoon smoked paprika
¼ teaspoons kosher salt
1 tablespoon fresh lime juice
Pinch of black pepper
6 pieces thick cut pieces apple wood smoked bacon, cut in half
12 jumbo prawns, deveined, tails removed
Kosher salt and pepper
12 pieces of jack cheese (1 ½” x 1/8”)
1 jalapeno, seeds removed, cut into 12 long slices
1 tablespoon fresh cilantro, chopped
To make the chipotle aioli, mix the sour cream, chipotle peppers, garlic, paprika, kosher salt, lime juice and pepper together in a small bowl and refrigerate until needed.
In a sauté pan, partially cook the 12 slices of bacon halfway, remove from the heat and drain on a paper-towel lined plate. Set aside.
To butterfly the shrimp, cut into the back of the shrimp halfway, making sure not to cut all the way through. Place one slice of cheese in the center cut of the shrimp followed by one slice of jalapeno and then sprinkle a little cilantro on top. Close the butterflied shrimp and wrap with a piece of the semi cooked bacon making sure both ends of the bacon overlap each other. Secure the edges with a toothpick or thread on a metal skewer. If you are using toothpicks, soak the toothpicks in water for about 20 minutes before using so that they don’t flame up on the grill.
Heat a barbecue grill to medium heat. Grill the shrimp until the shrimp are cooked through and bacon is crisp, about 3 minutes on each side. Remove from the grill and serve with chipotle aioli.
SkinnyTip! You can substitute turkey bacon for the full fat bacon and use low-fat sour cream.