2/3of a largejalapeño pepperseeds and membranes removed
In a bowl, combine shrimp, bbq sauce, garlic powder, and black pepper. Toss together and make sure that the shrimp are evenly coated. Cover the bowl and put in the fridge while you prepare your bacon.
Place bacon in a large skillet over medium/high heat and par-cook for about 4 minutes, or about half the time that the package instructions indicate. You may have to do this in batches if all of the bacon does not fit. Bacon should be pliable enough to later wrap around the shrimp.
Remove bacon from the skillet with tongs and place on a paper towel lined plate to let it cool enough to be able to handle with your hands.
While the bacon is cooling, prepare your jalepeno. Remove membranes and seeds from your jalepeno and then cut into 12 strips, about 1/8 inch thick.
Once bacon is cool enough to handle, place the thin strip of jalapeno into the opening where the shrimp has been deveined. Tightly wrap each shrimp with the par-cooked bacon and secure with toothpicks.
Heat the grill over high heat, spray the grill grates with cooking spray. Grill bacon-wrapped shrimp for 7-9 minutes, flipping halfway, until shrimp are cooked through and opaque and bacon is crisped.
Take off the heat and serve with extra bbq sauce for dipping.
This recipe makes 6 servings. 1 serving is 2 prepared shrimp.
Serving: 2prepared shrimp | Calories: 176kcal | Total Carbs: 2g | Protein: 14g | Fat: 12g | Net Carbs: 2g