Wood-fired Shrimp Brochette Recipe

Prep shrimp and jalapeños

Pat shrimp dry with paper towels. Using a small paring knife, butterfly each shrimp (cut along the back ¾ of the way through) so it lies slightly flattened but remains in one piece. Remove any remaining vein. Slice jalapeños in half lengthwise, remove seeds and membranes for milder heat (leave some for more heat), then cut each half into 24 thin slivers about 2–3 inches long.

Prepare cheese and bacon

Cut each pepper jack slice into 4 long thin strips (lengthwise) so you have 24 strips about the width of a finger. Cut each bacon slice in half crosswise to yield 24 half-slices.

Assemble brochettes

Lay one butterflied shrimp flat, place one pepper jack strip along the center of the shrimp, then place one jalapeño sliver on top of the cheese. Roll the shrimp gently so the cheese and jalapeño are enclosed and the shrimp forms a small cylinder. Wrap one half-slice of bacon spirally around the rolled shrimp, tucking the bacon end underneath to secure. Thread 4 wrapped shrimp onto each skewer (6 skewers total), arranging them with a little space between so heat circulates.

In a small bowl whisk together olive oil, lime juice, honey, smoked paprika, minced garlic, kosher salt, and black pepper until combined. Reserve 2 tablespoons of the mixture for glazing during cooking. Lightly brush the remaining marinade over all sides of the assembled brochettes, letting them sit at room temperature for 10–15 minutes to pick up flavor (or refrigerate up to 30 minutes).

Prepare a wood-fired grill or charcoal grill with a chunk or two of hardwood (oak, hickory, or fruitwood) for smoke. Aim for medium-high heat around 400–450°F (200–230°C) and create an area of indirect heat if possible. Oil the grill grates lightly to prevent sticking.

Place brochettes over direct heat to sear for 1.5–2 minutes per side to develop color and char, turning carefully with tongs. After searing all sides (about 6–8 minutes total), move skewers to indirect heat, cover or close the grill, and cook 2–3 more minutes until bacon is cooked through and shrimp are opaque and firm (internal temperature 120–125°F for shrimp; shrimp will continue to firm slightly off heat). During the final minute, brush the reserved 2 tablespoons of marinade/glaze over the brochettes and allow it to caramelize slightly, turning once to coat evenly.

If using a home oven instead: preheat broiler to high, place brochettes on a rack over a foil-lined sheet, broil 2–3 minutes per side until bacon is crisp and shrimp are opaque, brushing glaze in the final minute.

Remove skewers from grill and let rest 2 minutes. Sprinkle chopped cilantro over the brochettes and serve with lime wedges for squeezing. Serve hot.