Bacon Wrapped Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If shrimp are larger than count 16/20 adjust cheese size; leave tails on for presentation.

Season shrimp

In a bowl toss the shrimp with olive oil, smoked paprika, garlic powder, salt and black pepper until evenly coated.

Assemble

Cut each bacon slice in half crosswise (you will have 24 half-slices). Place one matchstick of pepper jack cheese along the belly of each shrimp. Wrap a half-slice of bacon around the shrimp to enclose the cheese and secure with a toothpick through the shrimp and bacon. Repeat until all 24 shrimp are wrapped.

Cook

Preheat oven to 425°F (220°C). Place the wrapped shrimp on a wire rack set over a baking sheet (this allows fat to render). Bake for 10-14 minutes until bacon is crisp and shrimp are opaque, turning once halfway through for even browning. Alternatively, grill over medium-high heat for 6-8 minutes, turning once.

While shrimp bake, combine BBQ sauce, minced chipotle, honey, apple cider vinegar and soy sauce in a small saucepan. Warm over low heat until just simmering, whisking to combine, 3-4 minutes. Remove from heat and keep warm. When shrimp are nearly done, brush glaze generously over shrimp and return to oven/grill for 1-2 minutes to set the glaze.

Bring liquid to a simmer

In a medium saucepan bring the water and milk to a gentle simmer over medium heat.

Cook grits

Slowly whisk in the grits, reduce heat to low, and cook, stirring frequently, until thickened and creamy, about 15-20 minutes for stone-ground (or follow package timing for quicker grits). If mixture becomes too thick, add small splashes of water or milk.

Finish grits

Stir in the butter, thawed corn kernels, salt, pepper, cheddar and shredded pepper jack until cheese is melted and grits are smooth. Keep warm on the lowest heat while shrimp finish cooking.

Spoon roughly 2-3 tablespoons of cheesy corn grits per starter portion onto warmed serving plates or a shared platter. Arrange 3-4 glazed bacon-wrapped shrimp per portion on top of the grits. Drizzle any remaining chipotle BBQ glaze over the shrimp. Sprinkle chopped chives and serve with lime wedges on the side for a squeeze of brightness.