Award winning spicy bbq shrimp recipe

Award-Winning Spicy BBQ Shrimp recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the award-winning spicy BBQ shrimp recipe, a true delight for seafood enthusiasts. Bursting with flavor and heat, this recipe is sure to tantalize your taste buds. With a perfect balance of spices and a tangy BBQ sauce, these succulent shrimp are a crowd-pleaser at any gathering. The secret to its success lies in the careful selection of ingredients and the expert grilling technique. Get ready to savor every bite of this mouthwatering dish that has earned its place among the best.

Keywords: award-winning, spicy, BBQ shrimp, flavor, grilling

Award winning spicy bbq shrimp recipe details

Award winning spicy bbq shrimp recipe, recipe Rating: 4.7
Number of votes:116

Ingredients:

12 medium-sized fresh shrimp

1 small jalapeño pepper

12 strips bacon

1/2 cup barbecue sauce

4 bamboo skewers soaked in water

1 green onion, thinly sliced

Additional barbecue sauce

Instructions:

Shell shrimp, leaving tail intact. Make a shallow cut lengthwise down the back of shrimp; wash out and devein.

With rubber gloves, remove seeds from pepper and cut into 12 slivers. Make a shallow cut into the underside of each shrimp and insert a piece of pepper. Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles. Baste with barbecue sauce.

Grill uncovered over medium coals for 4 to 5 minutes. Turn, baste, and grill an additional 4 to 5 minutes or until bacon is crisp and shrimp has turned pink. Serve on a lettuce-lined plate with onion and additional barbecue sauce.