Gaspard’s Badass Barbecue Shrimp

Name: Gaspard's Badass Barbecue Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 2 cups Margarita Marinade for Seafood; 8 shrimp (- colossal size, pealed and deveined); 4 jalapeños (- large, split in half and deseeded); 3 tbsp cheddar cheese (- grated); 8 slice bacon (- unflavored, regular thickness); 1 cup Gaspard's Badass Barbecue Sauce

Seafood, Smoke · Grill

These are amazingly delicious and full of flavors that will make your mouth so happy! They work great as an appetizer, as the ‘surf’ part of a ‘surf & turf’, or they could easily be the main course all by themselves.

Gaspard’s Badass Barbecue Shrimp

Scott James Gaspard

Bacon-wrapped jalapeño stuffed with citrus marinaded shrimp & cheese, brushed with barbecue sauce and grilled over mesquite.

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Prep Time 15

Cook Time 15

Refrigeration Time 30

Total Time 1

Course Appetizer

Cuisine Tex-Mex

Servings people

Calories 252 kcal

Equipment

glass bowl – for the marinade
cutting board
kitchen knife
tray
skewers
tooth picks
ramekin
sauce brush
grill tongs

Ingredients

2 cups Margarita Marinade for Seafood
8 shrimp – colossal size, pealed and deveined
4 jalapeños – large, split in half and deseeded
3 tbsp cheddar cheese – grated
8 slice bacon – unflavored, regular thickness
1 cup Gaspard's Badass Barbecue Sauce

Instructions

Prepare marinade
Peel and devein shrimp, keep in ice bath until ready to use
Cover shrimp with marinade and refrigerate for 30-60 minutes
Push a skewer through the shrimp body to keep the shrimp straight, and not curled.
Halve and deseed the jalapeños.
Add a pinch of grated cheddar to each jalapeño half.
Lay the skewered shrimp on top of the cheddar.
Wrap bacon firmly around each skewer, and hold together with a toothpick.
Place all on a tray, and return to the refrigerator while you heat the grill.
Heat the grill to 450℉ over quality oak charcoal with mesquite chunks. When grill is hot, add the skewers to the grill.
Brush the skewered shrimp with barbecue sauce, and turn frequently until the bacon is fully rendered. There should be grill marks, and a lovely dark glazed look to the skewers.
Remove from the grill, and let cool for a few minutes. Remove the charred toothpicks and skewers before serving. Serve whole for hungry guests, otherwise slice into 1-inch pieces and serve with fresh toothpicks.