Honey Habanero Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Using a small paring knife, make a shallow lengthwise pocket along the belly of each shrimp without cutting all the way through, creating space for the stuffing.

Make stuffing and stuff shrimp

In a small bowl combine the crumbled queso fresco and minced habanero. Season the mixture lightly with 1/4 tsp of the kosher salt and a pinch of black pepper. Using a small spoon, stuff approximately 3/4 to 1 tablespoon of the mixture into the pocket of each shrimp, pressing gently so it stays in place.

Wrap in bacon

Wrap one smoked bacon slice around each stuffed shrimp. If the bacon is wider than needed, you can cut it in half lengthwise. Secure each bacon-wrapped shrimp with a skewer, threading through tail and body to hold bacon in place. Brush each bundle lightly with the neutral oil and season the exposed bacon with remaining 3/4 tsp kosher salt and remaining black pepper, distributing it lightly around the four bundles.

Preheat grill

Preheat a mesquite or charcoal grill to medium-high (around 400–450°F / 200–230°C). If using a gas grill, add a small chunk of mesquite or a few drops of liquid smoke on a foil pouch to mimic wood smoke. Oil the grill grates well.

While the grill heats, make the glaze: in a small saucepan over low heat combine the honey, minced chipotle in adobo, lime juice, butter, apple cider vinegar, smoked paprika, water, and 1/4 tsp salt. Stir constantly until butter melts and the glaze is smooth and slightly thickened, about 3–4 minutes. Taste and adjust heat/sweetness as desired (add a touch more honey to sweeten or another pinch of chipotle for heat). Keep warm and set aside.

Grill bacon-wrapped shrimp over direct medium-high heat, covered if possible, about 2–3 minutes per side. Rotate carefully so bacon renders and crisps but doesn't burn. Total grilling time should be 6–8 minutes depending on grill temperature; shrimp are done when opaque and firm and reach an internal temperature of 120–125°F (49–52°C) for large shrimp (they will finish cooking slightly with residual heat).

During the last 1–2 minutes of grilling, brush the bacon-wrapped shrimp generously with the honey chipotle glaze on all exposed sides, turning once to caramelize the glaze. Watch closely to avoid flare-ups from dripping bacon fat; move to a cooler zone if flame is high.

Transfer shrimp to a warm plate. Spoon any remaining glaze from the pan over the bundles. Garnish with the chopped cilantro and extra crumbled queso fresco, and serve immediately with lime wedges for squeezing.