2 teaspoons Garlic Powder
2 teaspoons Paprika
2 teaspoons freshly ground Black Pepper
1/2 teaspoon Cayenne Pepper
2 pounds large 26-30 count or larger, Shrimp, peeled, deveined and rinsed
2 ounces Monterey Jack Cheese cut into thin strips
3 Jalapeños halved, seeded and cut into thin slices
1 pound Bacon Slices cut into 1/2
1/4 cup Butter melted
1 Lime cut into quarters
Preparing Shrimp
In a small bowl add garlic powder, paprika, black pepper and cayenne pepper. Mix well.
Place shrimp in a large bowl. Sprinkle in 3/4 of just prepared spice mixture. Toss to coat evenly.
Remove one shrimp. Carefully make a slit about 3/4-inch long along the back (where you removed the vein) toward the largest part of the shrimp (toward where the head was).
Pack 1 jalapeño strip and 1 cheese strip in cut slit.
Wrap 1/2 slice of bacon around this part of the shrimp, enclosing jalapeño and cheese and leaving the tail end bare. Set aside on a plate.
Repeat until all remaining shrimp are wrapped.
Thread shrimp onto skewers, 3 or 4 on each.
Season lightly with remaining spice mixture.
At this point, place back on plate, cover with plastic wrap and store plate in the refrigerator until ready to grill, if making in advance. Remove shrimp from refrigerator and allow to warm up to nearly room temperature before continuing.
Grilling
Prepare a grill for high heat.
Brush shrimps lightly with melted butter just before grilling.
Place shrimp skewers over high heat and grill until bacon crisps and shrimp just cook through, turning once, about 2 - 3 minutes per side.
Remove from grill.
Serving
Serve these as a snack or appetizer, or serve Fajitas the Abuelo's Way -Abuelo's serves all fajitas on a bed of garden-fresh mixed vegetables including red and green peppers, onions, broccoli, zucchini and yellow squash. Wrapping choices include the traditional warm flour tortillas or new choices of warm corn tortillas or fresh Romaine lettuce leaves for a more health-conscious option. All fajitas are served with Abuelo’s homemade guacamole, sour cream, shredded cheeses, pico de gallo charro beans and lime wedges.
2 teaspoons Paprika
2 teaspoons freshly ground Black Pepper
1/2 teaspoon Cayenne Pepper
2 pounds large 26-30 count or larger, Shrimp, peeled, deveined and rinsed
2 ounces Monterey Jack Cheese cut into thin strips
3 Jalapeños halved, seeded and cut into thin slices
1 pound Bacon Slices cut into 1/2
1/4 cup Butter melted
1 Lime cut into quarters
Preparing Shrimp
In a small bowl add garlic powder, paprika, black pepper and cayenne pepper. Mix well.
Place shrimp in a large bowl. Sprinkle in 3/4 of just prepared spice mixture. Toss to coat evenly.
Remove one shrimp. Carefully make a slit about 3/4-inch long along the back (where you removed the vein) toward the largest part of the shrimp (toward where the head was).
Pack 1 jalapeño strip and 1 cheese strip in cut slit.
Wrap 1/2 slice of bacon around this part of the shrimp, enclosing jalapeño and cheese and leaving the tail end bare. Set aside on a plate.
Repeat until all remaining shrimp are wrapped.
Thread shrimp onto skewers, 3 or 4 on each.
Season lightly with remaining spice mixture.
At this point, place back on plate, cover with plastic wrap and store plate in the refrigerator until ready to grill, if making in advance. Remove shrimp from refrigerator and allow to warm up to nearly room temperature before continuing.
Grilling
Prepare a grill for high heat.
Brush shrimps lightly with melted butter just before grilling.
Place shrimp skewers over high heat and grill until bacon crisps and shrimp just cook through, turning once, about 2 - 3 minutes per side.
Remove from grill.
Serving
Serve these as a snack or appetizer, or serve Fajitas the Abuelo's Way -Abuelo's serves all fajitas on a bed of garden-fresh mixed vegetables including red and green peppers, onions, broccoli, zucchini and yellow squash. Wrapping choices include the traditional warm flour tortillas or new choices of warm corn tortillas or fresh Romaine lettuce leaves for a more health-conscious option. All fajitas are served with Abuelo’s homemade guacamole, sour cream, shredded cheeses, pico de gallo charro beans and lime wedges.
No comments:
Post a Comment