Guadalajara Recipe
jumbo shrimp stuffed with monterey jack & fresh jalapeño, bacon-wrapped | grilled skirt steak* | grilled chicken | mexican butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Steak and Chicken
Mexican Butter
Method
Preparing the Shrimp
- 1
Stuff the Shrimp
Peel and devein the jumbo shrimp, leaving the tails intact. Make a slit along the back of each shrimp and gently open it up.
- 2
Add Cheese and Jalapeño
Finely chop the fresh jalapeños. Stuff each shrimp with a tablespoon of Monterey Jack cheese and a small amount of chopped jalapeño.
- 3
Wrap with Bacon
Wrap each stuffed shrimp with a slice of bacon, securing it with a toothpick if necessary.
Cooking the Shrimp
- 4
Preparing the Steak and Chicken
- 5
Season the Meat
Season the skirt steak and chicken breast with salt and black pepper to taste.
- 6
- 7
Grill the Chicken Breast
Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
