Devils On Horseback Recipe

Prepare shrimp

Pat the shrimp very dry with paper towels. If shrimp still have tails, remove tails so pieces are easy to wrap; leave tails on only if desired for presentation. Make a shallow slit along the inner curve of each shrimp to create a pocket for filling, being careful not to cut fully through.

In a small bowl, combine the softened cream cheese, chopped pickled jalapeños, lime juice, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until smooth and evenly combined.

Using a small spoon or piping bag, fill each shrimp pocket with about 1 teaspoon of the jalapeño cream cheese mixture. Wipe any excess from the outside of the shrimp so bacon will adhere well.

Preheat a grill or oven broiler to medium-high (grill ~400°F / 200°C). If using an oven, position rack 6 inches from broiler or heat to 425°F for baking.

Cut each slice of bacon in half crosswise. Wrap each filled shrimp with a half-slice of bacon, starting at one end and overlapping slightly so the bacon covers the seam and holds the filling in. Secure the bacon with a soaked toothpick, inserting through the bacon and shrimp to anchor.

Season the outside of the bacon-wrapped shrimp lightly with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper (this is optional—bacon is salty). Place assembled shrimp on a tray or plate while you make the glaze.

In a small saucepan over low heat, combine honey, chili flakes (or cayenne), apple cider vinegar and water. Warm gently, stirring, until honey becomes thin and the chili infuses, about 1 to 2 minutes. Do not boil. Stir and remove from heat.

Taste and adjust: add a pinch more chili flakes for heat or 1/2 teaspoon more vinegar for brightness. Keep warm or set aside.

Grill method: oil grill grates lightly. Place bacon-wrapped shrimp seam-side down and grill 2–3 minutes per side until bacon is crisp and shrimp are opaque and register 120–125°F (they will finish cooking a bit after removing). Oven/broiler method: place shrimp on a wire rack set over a rimmed baking sheet lined with foil. Broil 3–4 minutes per side, watching closely, or bake at 425°F for 8–10 minutes, turning once, until bacon is crisp and shrimp are cooked through.

During the last 30–60 seconds of cooking, brush each shrimp lightly with the hot honey glaze (reserve a small amount for serving). Apply one more quick brush right after removing from heat for a glossy finish.

Transfer to a serving plate. Sprinkle chopped cilantro over the shrimp and serve immediately with lime wedges and the remaining hot honey on the side for extra drizzle.