Sweet Heat Shrimp en Brochette

All grills are different, so keep an eye on these. Your grill might be quicker cooking. — If you prefer to cook these in an oven, preheat it to 450ºF and line a baking sheet with foil (makes for easier cleanup). You'll want to cook for 5­7 minutes per side. All other steps are the same. This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure.
  • 5



  • 1 pound Jumbo (21­25 ct) Shrimp, peeled and deveined
  • 3/4 pound Bacon, sliced in half, microwaved for one minute
  • 1 Poblano pepper
  • Stubb's® Sweet Heat Bar-B-Q Sauce
  • Toothpicks, soaked in warm water for 20 minutes


  • Prepare the Poblano

  • Place poblano chile on medium­low heat grill, or on a baking sheet in a 450ºF oven. Listen for popping sounds, after about 5 minutes (on the grill), or about 10 minutes (oven).

  • Turn the peppers so that all sides are charred.

  • Once black and blistered on all sides, place chiles in a large bowl and cover with plastic wrap (or place in a plastic bag, then seal). Allow peppers to 'steam' under wrap for about 10 minutes.

  • Run the chiles under cool water, and peel the charred skin.

  • Remove stem and seeds/membrane; slice chile into fine slivers.

  • Inside of each butterflied shrimp, place 5­6 slivers of poblano; wrap each stuffed shrimp with a piece of bacon and affix with a toothpick.

  • Brush each wrapped shrimp with Stubb's Sweet Heat Bar-B-Q Sauce

  • Over a medium high flame, cook shrimp for about 3 minutes per side, basting with more sauce along the way.

  • Remove the toothpicks.

  • Serve on a platter with sliced lemon, lime and sweet peppers, if desired. These also taste wonderful dipped in queso.

Nutrition information (per Serving)