Shrimp Bravo Recipe

Prep jalapeño and cheese

Halve the jalapeño lengthwise, remove seeds and membranes for milder heat (keep seeds if you want more heat). Finely dice one half; reserve the other half for another use or discard. Cut the panela cheese into six small rectangles or blocks (about 1/2 inch x 3/4 inch each) that will fit inside the shrimp.

Butterfly each shrimp: make a shallow cut along the back (or underside if preferred) but do not cut all the way through; open it so you have a pocket for stuffing. Pat shrimp dry with paper towels.

Mix the diced jalapeño with the panela pieces: in a small bowl, combine the diced jalapeño with the panela cheese pieces so each cheese piece picks up some jalapeño. If you prefer less heat, press a few of the jalapeño pieces into the cheese then remove the rest.

Stuff each butterflied shrimp with one piece of panela-jalapeño mixture, tucking the cheese into the pocket so it stays inside when cooking. If the shrimp pocket is small, place cheese under the shrimp instead and press gently so it adheres.

Wrap one bacon slice around each stuffed shrimp. If the bacon slice is long, wrap so it overlaps slightly and covers most of the shrimp; trim excess if desired. Secure each bundle with one toothpick inserted through the bacon and shrimp, leaving the tail exposed for presentation.

In a small bowl, whisk together olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Lightly brush or drizzle the seasoning mixture over each bacon-wrapped shrimp, coating all exposed surfaces.

Preheat oven to 425°F (220°C) for baking. Alternatively preheat a grill to medium-high (about 400–450°F / 200–230°C) if you prefer grilled bacon crispness.

If baking: place the shrimp bundles on a rimmed baking sheet lined with foil and a wire rack if you have one (rack helps bacon crisp). Bake for 10–14 minutes, turning once halfway through, until bacon is crisp and shrimp are opaque and reach an internal temperature of 120–130°F (49–54°C). If grilling: place bundles on the grill, cooking 2–3 minutes per side, turning carefully until bacon is crisp and shrimp are cooked through (about 6–8 minutes total).

Optional step for extra crispness: after initial bake, broil on high for 1–2 minutes, watching closely to avoid burning, until bacon edges are deeply browned and crisp.

Remove toothpicks. Transfer shrimp to a serving plate. Squeeze fresh lime wedges over the bundles, sprinkle with chopped cilantro if using, and serve immediately while hot.

Serve 2 shrimp per person as an appetizer (6 total serves 3) or adjust as desired. Provide extra lime wedges on the side.