Pappasito's Famous Shrimp Brochette Recipe

Prepare skewers and shrimp

Soak wooden skewers in water for at least 30 minutes to prevent burning. Pat shrimp dry with paper towels. If shrimp are large, butterfly slightly along the belly to make them lay flatter when wrapped.

Cut each bacon slice in half crosswise. Cut pepper jack cheese into 16 thin sticks roughly 1/4" x 1/4" x 2". Seed and thinly slice the jalapeño into 16 pieces. Warm tortillas briefly and keep covered until serving.

Season shrimp

In a bowl, toss shrimp with olive oil, lime juice, mesquite seasoning, coarse salt, and black pepper until evenly coated.

Wrap shrimp

Take one shrimp and place one cheese stick against the inner curve of the shrimp. Lay one jalapeño slice over the cheese. Wrap a half-slice of bacon around the shrimp, cheese, and jalapeño so the bacon overlaps slightly. Repeat to make 16 bacon-wrapped shrimp.

Skewer

Thread two wrapped shrimp per skewer (to make 8 brochettes total), piercing through the thicker ends so they sit securely. Arrange assembled skewers on a tray.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400-450°F / 200-230°C). If using a mesquite wood or mesquite chips, prepare them so you get a smoky flavor; for charcoal, add a few mesquite chunks or soak chips and place over coals.

Grill brochettes

Place the skewers over direct heat. Grill 2-3 minutes per side, turning once, until bacon is crisp and shrimp are opaque and cooked through (internal temp ~120-125°F for shrimp; they will finish cooking from residual heat). Total cooking time 6-8 minutes. Move away from the hottest zone if bacon is charring before shrimp are cooked.

Optional glaze: during the last minute, brush lightly with reserved lime-olive oil mixture to add shine and flavor.

Toast tortillas

While skewers rest 2 minutes after grilling, heat a skillet over medium-high heat. Lightly butter or oil each tortilla and toast 20-30 seconds per side until warm and lightly charred. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos

Remove shrimp from skewers (or serve whole on skewers). Place one or two shrimp on each warmed tortilla. Top with a spoonful (about 1 tablespoon) of pico de gallo, a sprinkle of chopped cilantro, and a squeeze of lime. Serve immediately.

Serve 2 brochettes (4 shrimp) per person as an entrée or 1 brochette as an appetizer. Offer extra pico de gallo, lime wedges, and warm tortillas at the table. If making ahead, cook bacon-wrapped shrimp partially and finish on the grill just before serving to retain crispness.