Bacon Wrapped Shrimp Stuffed with Jalapeno
Bacon wrapped shrimp stuffed with jalapeno pepper, cooked in the oven and dipped into a luscious dipping sauce. A crazy popular crowd pleasing appetizer.
- 24 medium shrimp shelled and deveined and tails removed
- 1/3 cup balsamic vinegar
- 24 wood toothpicks
- 12 slices bacon
- 24 pickled jalapeno slices
- 1/2 cup mayonnaise
- 1 Tablespoon chili sauce See note below
- 1 Tablespoon sweet pickle relish
- 1 Tablespoon red bell pepper minced
Remove tails, remove shells and devein shrimp. Cut a wide slit down the back of the shrimp, large enough to hold a wedge of jalapeno pepper.
Place shrimp and balsamic vinegar in a large resealable plastic bag. Refrigerate for about 15 min.
Soak toothpicks in water while shrimp is marinating. Cut bacon in half, crosswise.
Remove shrimp from marinade, reserving marinade. Put 1 piece of bacon on work surface, place on shrimp at the end, place one wedge of jalapeno in the slit of the shrimp, roll and secure with toothpick.
Stir together mayo, chili sauce, pickle relish, red pepper and 1 T. water. Refrigerate until ready to use.
Broil or grill shrimp brushing with marinade 2-3 minutes. Turn, marinade again and cook another 2-3 min.
If using sliced rings of pickled jalapeno just place the ring in the crook of the shrimp and then roll up in the bacon slices.
Chili Sauce Options:
Heinz Chili Sauce: Heinz chili sauce contains horseradish and pepper seeds to give it spice. A milder heat option for this recipe.
Sambal Oelek: An Indonesian hot chile sauce. Simple with ingredients, crushed red chiles, vinegar and salt. One tablespoon is roughly the equivalent of 1 jalapeno pepper.
Calories: 92kcal | Carbohydrates: 2g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 422mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg