Featured Pinch Tips Video
- 2 lb
- 16-20 count shrimp, shelled and deveined
- 20 large
- jalapeno peppers, seeded and sliced lengthwise
- 2 can(s)
- sliced water chestnuts
- 2 pkg
- sliced bacon
- 3 Tbsp
- cajun seasoning (see recipe in "the basics"
- wooden toothpicks
1Season shrimp liberally with Cajun seasoning.
2Place one shrimp (with tail toward the pointed end) in jalapeno half.
3Break one slice of water chestnut in half, placing each half side by side along shrimp.
4Wrap jalapeno, shrimp and water chestnut with a piece of bacon and secure with toothpick.***
5Repeat steps until the remaining shrimp are used.
6Grill until bacon is done to taste and shrimp will be perfectly cooked.
7***NOTE – Depending on the bacon, a full slice may not be required. Simply cut off unused portion and save for breakfast.