Sweet Heat Shrimp en Brochette
1 lb – Jumbo (2125 ct) Shrimp, peeled and deveined
¾ lb – 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.
Prepare the Shrimp
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
Time to cook this!
Over a medium high flame, cook shrimp for about 3 minutes per side, basting with more sauce along the way.
*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.
Remove the toothpicks.
Serve on a platter with sliced lemon, lime and sweet peppers, if desired. These also taste wonderful dipped in queso.
This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure. For more recipes by Adam, please visit his website at http://unorthodoxepicure.com/.Print This Recipe