Southwestern Bacon Wrapped Shrimp

Larry was in the mood for shrimp again, but he wasn’t really sure how he wanted them prepared, other than he wanted them bacon wrapped and for me to use some of our roasted hatch green chilies. So I created this delicious recipe on the spot, making it up as he was calling out what he wanted. Fortunately, I have years and years of experience of thinking on the fly, so this wasn’t as daunting as you may think.

I served the shrimp over a bed of rice and corn with some green beans on top, and of course a dry white wine on the side. Larry’s was topped with feta cheese. I opted for just some roasted pepita seeds on mine.

Southwestern Bacon Wrapped Shrimp

1 1/2-2 lbs large shrimp, peeled and deveined

1/4 cup lime juice

1 tsp cumin

1 tsp chili lime seasoning

1 tsp corriander

1 TBSP garlic

red pepper flakes to taste

2 TBSP lime olive oil, optional

2 TBSP olive oil

1/4 cup chopped roasted Hatch green chilies

1 lb bacon

Mix all the wet ingredients and spices together and let the shrimp marinade for about 15-30 minutes.

While the shrimp is marinating, cut the bacon in half and par cook it. Bacon takes longer to cook than shrimp and no one wants to eat raw bacon. Cook it for about 5-7 minutes, or just until it starts to lightly brown. If it is cooked too much, you will not be able to work with it. You want the bacon to still be pliable and soft.

Once the bacon is ready, lightly spread a little of the chopped Hatch green chilies on the bacon, then carefully warp it all around the shrimp and skewer them up to put on the grill.

When the shrimp is all skewered, pour the rest of the marinade over them, then grill them on a hot grill for about 5-7 minutes or until the shrimp and bacon are cooked, turning them over at the half way point.

Each bite will have a little sweet shrimp with the salt of the bacon and just a hint of heat from the chilies. Heat the marinade up and bring to a boil, then pour over the cooked shrimp. Delicious!

You can serve these over anything you like, such as pasta or rice and beans. You can even serve them with steak or chicken on the side for a Southwestern surf and turf too. They are quick and easy-peasy and I promise you’re going to love them. You can also do the same thing with chicken or salmon bites for something a bit different as well.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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