So have I got an appetizer for you!! So being from southern California I have a true affection for seafood…but living in Kansas…sometimes it is a challenge to get “fresh” seafood…so I do the best with what I have!!
I made these little beauties for my husband and my anniversary dinner a few weeks back…I actually did shrimp 2 ways…but the peel and eat variety was not post worthy! LOL!! But I was really excited to share with you this creation!
So I had plenty…I mean plenty of fresh homegrown Jalapeno’s from my container garden this year…and needed to use them. I love Jalapeno’s because you can control the spice in a sense…if you want them HOT…then leave the seeds and veins…not so SPICY…then clean them well and they have just the right amount of flavor!!
So this is what I did! ( This recipe can be adjusted for how many or how few you want!)
I started with…
- 1/2 lb of raw Large Shrimp, Peeled and deveined.
- 4 medium size Fresh Jalapeno’s
- Bacon slices, uncooked
So I cleaned my peppers and then slivered them into strips…about 1/4 inch wide…
I then sliced my shrimp right the middle about half way through…kind of like a butterfly cut…not too deep. Then I placed a Jalapeno strip down the cut line!!
Next I wrapped the raw bacon around the shrimp and Jalapeno…I used about 1/2 of a full slice of bacon…then secured them with a toothpick…
For a little extra spice I sprinkled a little cayenne spice and pepper over the top…(This is totally optional…but we like spice…they are just as good with out)
I baked this guys on a rack in a 375 degree oven for about 15-20 minutes or until the bacon has rendered and the shrimp is cooked through!
Can I say OMG!! (My kids give me a hard time for that) But I don’t know how else to describe them!! They were amazing!!
I hope you enjoy!!