With a paring knife carefully slice each shrimp from tail to tip. Place shrimp on a wet skewer. Close the shrimp around the cheese and jalapeno. Cut slice of cheese into 12 small pieces. This goes great with dirty rice a nice green salad and crusty french bread.

Wrap a half slice of bacon around each shrimp. Wash and slice jalapenos to desired size. There are never any leftovers when i make this recipe it s a crowd pleaser. Put two or three shrimp onto each set of skewers for eight brochettes total. Wash and seed jalapeno and cut into a pieces about 1 2 inch x 1 2 inch squares.

Ingredients 2 pounds large shrimp peeled deveined and butterflied 1 8 ounce package monterey jack cheese sliced 3 fresh jalapeno peppers seeded and julienned 1 pound bacon cut into thirds 1 teaspoon cajun seasoning or to taste skewers. Butterflied shrimp are stuffed with jalapeno and wrapped in bacon and it just gets better from there. Cooking time is estimated depending on the size of the shrimp. Make a deep slit along the back of each shrimp and spread to butterfly. Turn shrimp after 7 minutes and brush.

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In a blender or food processor put 1 2 teaspoon salt 1 2 teaspoon black pepper the garlic the basil the parsley the red pepper and the zest. Shrimp brochette has a smokey bacon flavor heat from the jalapeno and the delicious touch of seafood from the shrimp. My favorite types of tex mex are usually split into two categories. Stuffed shrimp en brochette is butterflied shrimp stuffed with jalapeno and cream cheese wrapped in bacon and grilled to perfection. Peel and devein shrimp if have not already been done.

Stuff each shrimp with 1 2 teaspoon queso fresco and some jalapeno. Do this first with one skewer then the other. There is almost no fat in this recipe. Thread shrimp onto two skewers spaced equidistant from center. Where the shrimp vein was make a deep slit from tail to tip in each shrimp.

These are great to serve with bbq and fajitas. For each shrimp put stip of jalapeno down the center then wrap in bacon and secure with toothpick or small wooden skewer. All with a garlicky butter drizzle. Recipe can be doubled to 48 52 shrimp which is enough to feed a crowd. In a bowl place shrimp and add in 1 2 of butter mixture and seasonings.

Place shrimp in 9x9 pyrex baking dish pour butter over shrimp ensuring each shrimp is fully coated with butter. Place shrimp in 9x9 pyrex baking dish pour butter over shrimp ensuring each shrimp is fully coated with butter. These are great to serve with bbq and fajitas. Stuff each shrimp with 1 2 teaspoon queso fresco and some jalapeno. In a blender or food processor put 1 2 teaspoon salt 1 2 teaspoon black pepper the garlic the basil the parsley the red pepper and the zest.

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In a bowl place shrimp and add in 1 2 of butter mixture and seasonings. Ingredients 2 pounds large shrimp peeled deveined and butterflied 1 8 ounce package monterey jack cheese sliced 3 fresh jalapeno peppers seeded and julienned 1 pound bacon cut into thirds 1 teaspoon cajun seasoning or to taste skewers. Wrap a half slice of bacon around each shrimp. With a paring knife carefully slice each shrimp from tail to tip.