SERVES: 4
INGREDIENTS
12 Large Shrimp peeled & deveined, leaving the tail on slightly butterflied
6 Jalapeno Peppers rinsed, halved and seeded
1 Purple onion cut into 1 inch wedges
1 lb. Cream Cheese – allow to soften and stir in 2 tsp Garlic powder and 1 tsp of finely chopped fresh cilantro and 1/2 tsp black pepper
12 to 16 slices of bacon thin sliced
BASTE
3 Tbsp. Butter
2 Tbsp. Lemon juice
3 Tbsp. Texas Gourmet Jalapeno Kiwi Jelly
1/2 Tbsp. fresh cilantro – chopped
1/2 Tbsp. Black pepper
1 Clove of fresh garlic minced
1/3 cup white wine (chardonnay)
PREPARATION
Heat above ingredients in a sauce pan, bringing to a boil. Lower heat, stir well. Remove from heat after 5 minutes. Serve with Pineapple & Mango Pico de Gallo
COOKING INSTRUCTIONS
Place a tbsp of cheese mixture into a seeded jalapeño half
Lay the butterflied shrimp over jalapeño. Place an onion wedge on the shrimp. While holding carefully, wrap with bacon slice tightly to cover, leaving the shrimp tail exposed. Toothpick closed to seal.
GRILLING INSTRUCTIONS
Grill indirectly over medium to medium high heat on mesquite/charcoal or gas grill while basting using a grill mat if possible. Grill until bacon is browned. Do not over cook.
Remove from grill, carefully remove the toothpicks and place on platter for serving.
Bon Appétit!
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