Shrimp And Bacon Brocheta Recipe

Prepare jalapeño filling

Halve the jalapeños lengthwise, remove seeds and membranes for mild heat (retain some seeds for more heat). Finely chop the removed pepper flesh. In a medium bowl, combine softened cream cheese, shredded cheddar, chopped jalapeño, lime juice, minced garlic, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined and smooth. Taste and adjust salt or lime as needed.

Prep shrimp

Pat the shrimp dry with paper towels. If the shrimp are very large and thick, butterfly them by slicing lengthwise partway through the back (do not cut all the way) so they lay flatter for wrapping. Lightly toss the shrimp with olive oil, remaining 1/2 tsp salt and 1/4 tsp black pepper.

Assemble brochetas

Spread about 1 tablespoon of the cheese-jalapeño mixture onto the top side of each shrimp (the side of the body). Cut each bacon slice in half crosswise (if large) so you have 12 pieces. Place a shrimp near one end of a bacon piece and wrap the bacon around the shrimp once or twice so bacon overlaps slightly. Thread each wrapped shrimp onto a skewer lengthwise (2 wrapped shrimp per skewer if using 6 skewers and 12 shrimp), leaving a little space between pieces for even cooking. Repeat until all shrimp are wrapped and skewered.

Cook — grill or broiler/pan

Grill method: Preheat grill to medium-high (about 400°F / 200°C). Oil grates lightly. Place skewers on the grill and cook 3–4 minutes per side, turning every 3–4 minutes, until bacon is crisp and shrimp are opaque and firm (internal shrimp temp ~120–130°F). Total cook time ~10–12 minutes depending on heat. Broiler method: Preheat broiler and position rack 6 inches from heat. Place brochetas on a foil-lined sheet pan and broil 3–4 minutes per side, watching closely to avoid burning, until bacon is browned and shrimp cooked. Pan method: Heat a large skillet over medium heat, add a small drizzle of oil, place skewers seam-side down first and cook 3–4 minutes per side, pressing gently so bacon crisps; rotate until shrimp cooked through and bacon browned.

Rest and finish

Remove brochetas from heat and let rest 2 minutes on a cutting board. Optionally squeeze a bit of fresh lime over the skewers and sprinkle a pinch of smoked paprika or chopped fresh cilantro for color. Serve hot.