Devils On Horseback Recipe

Trim and butterfly shrimp

Rinse shrimp and pat dry. Using a small sharp knife, make a shallow cut along the back of each shrimp and remove the vein if present. Lightly butterfly but keep tail intact so shrimp lie flat.

Make cream cheese filling

In a small bowl, combine softened cream cheese, chopped chives, and lime zest. Mix until smooth and season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Transfer to a piping bag or small zip-top bag with corner snipped.

Assemble shrimp

Pipe or spoon about 1 teaspoon of the cream cheese mixture onto the center of each butterflied shrimp. Top each with one lengthwise slice of pickled jalapeño (adjust amount to taste). Gently fold shrimp closed over the filling.

Prepare bacon

If using full slices, cut each bacon slice in half crosswise to make 12 strips. Mix brown sugar, smoked paprika, and remaining black pepper on a plate and press each bacon strip into the sugar-spice mixture lightly on both sides.

Wrap shrimp

Wrap one bacon strip around each filled shrimp once, overlapping slightly and tucking the end underneath. Secure with a toothpick inserted through the bacon and shrimp into the tail area. Lightly brush each wrapped shrimp with olive oil and sprinkle with a pinch of kosher salt.

Preheat grill or oven

For grill: preheat to medium-high (about 375–425°F / 190–220°C) and oil the grates. For oven: preheat broiler and position rack 6–8 inches from heat source; line a rimmed baking sheet with foil and place a wire rack on top.

Grill or broil

Grill: place wrapped shrimp seam-side down and grill for 2–3 minutes per side until bacon is crisp and shrimp are opaque and just cooked through (internal shrimp temp ~135–140°F / 57–60°C). Broil: arrange on rack and broil 3–4 minutes per side, watching closely to avoid burning. Total cook time should be 6–8 minutes depending on heat and bacon thickness.

Make hot honey

While shrimp cook, combine honey, hot sauce, apple cider vinegar, and water in a small saucepan over low heat. Stir until combined and warm through (do not boil). Taste and adjust heat by adding more hot sauce if desired.

Glaze shrimp

When shrimp are cooked, transfer to a platter and brush each piece generously with the hot honey. Return to the grill or under the broiler for 20–30 seconds if you want the glaze to set and caramelize slightly—watch closely so the honey doesn’t burn.

Garnish and serve

Remove toothpicks, arrange on a serving plate, sprinkle with microgreens or extra chives, and offer lime wedges on the side. Serve immediately while hot.