Fajita Additions Recipe
Bacon wrapped shrimp, jalapeño sausage, grilled panela cheese
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Ingredients
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Bacon-Wrapped Shrimp
Jalapeño Sausage
Grilled Panela Cheese
Method
Bacon-Wrapped Shrimp
- 1
Prep Shrimp and Bacon
Pat shrimp dry with paper towels. If shrimp are very large, butterfly slightly so they lay flat. Cut each bacon slice in half lengthwise if not already thin; you should have 24 half-slices to wrap 24 shrimp.
- 2
Season
In a bowl, combine olive oil, smoked paprika, garlic powder, salt, black pepper and brown sugar (if using). Toss shrimp quickly in the mixture to coat evenly.
- 3
Assemble
Wrap each shrimp with one half-slice of bacon starting at the tail and spiraling toward the head so bacon overlaps. Secure each with a wooden skewer or toothpick inserted through the bacon and shrimp to hold it.
- 4
Cook
Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy skillet (cast iron) over medium-high. For grill: place shrimp directly on the grates, bacon seam-side down. For skillet: add a thin film of oil and place seam-side down. Cook 2–3 minutes per side, turning until bacon is crisp and shrimp are opaque (internal temp ~145°F / 63°C). If bacon is browning too quickly, move shrimp to a cooler part of the grill or lower heat and continue cooking until shrimp are done.
- 5
Finish
Remove skewers if desired and rest 1–2 minutes. Serve hot as an addition to fajitas.
Jalapeño Sausage
- 6
- 7
- 8
- 9
Rest and Finish
Remove sausages and jalapeños from heat and squeeze fresh lime over them. Let sausages rest 3–4 minutes, then slice on a bias into 1/2" pieces or serve whole as desired for fajitas.
Grilled Panela Cheese
- 10
Prep Cheese
Slice the panela into 8–10 slices about 1/2" thick. Pat slices dry with paper towel to remove surface moisture so they sear rather than steam.
- 11
Season
Brush both sides of each panela slice lightly with olive oil. Sprinkle with dried oregano, chili powder (if using) and coarse salt. Finish with a quick squeeze of the half lime over both sides.
- 12
Grill
Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Place panela slices on the hot surface. Grill 2–3 minutes per side until grill marks form and the cheese softens slightly but holds its shape. Do not overcook or it may become too soft and melt through grates; use a flat pan if worried.
- 13
Serve
Remove carefully with a spatula and transfer to a serving plate. Keep warm and slice into thick strips for fajitas.