Ingredients for Bacon Wrapped Shrimp With Jalapeno
- 1 lb (21-25 count) large shrimp, peeled and deveined
- 1/4 cup vinaigrette salad dressing
- 10 slices bacon, cut in half crosswise
- 5 slices pickled jalapeño peppers, cut in half
- 20 toothpicks
- 1/2 cup mayonnaise
- 2 tablespoons chili sauce
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon red pepper flakes
- 1 tablespoon water
- nonstick cooking spray
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How to Make Bacon Wrapped Shrimp With Jalapeno
- In a large resealable plastic bag, combine shrimp and vinaigrette. Marinate in the refrigerator for 15 minutes.
- While shrimp marinates, microwave bacon for 1 minute on high. Remove from microwave, cut slices in half crosswise, and let cool slightly.
- Preheat broiler to high.
- Line a large broiler pan with foil for easy cleanup. Lightly coat the pan with nonstick cooking spray.
- Remove shrimp from marinade, reserving marinade for basting.
- Lay a half slice of bacon on a work surface. Place one shrimp at one end.
- Tuck a jalapeño slice into the curl of the shrimp.
- Roll the bacon tightly around the shrimp and secure with a toothpick.
- Repeat steps 6-8 with remaining bacon, shrimp, and jalapeños.
- In a small bowl, whisk together mayonnaise, chili sauce, pickle relish, red pepper flakes, and water to make the dipping sauce.
- Place bacon-wrapped shrimp onto the prepared broiler pan.
- Brush shrimp with reserved marinade.
- Broil for 3 minutes.
- Turn shrimp, brush with remaining marinade, and broil for another 2 minutes, or until shrimp is pink and bacon is crispy.
- Serve immediately with the dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
4g
Fat
5g
Carbs
0g
