Barbecued Shrimp Stuffed with Chili Peppers
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette
Serves 6 peopleCategories: Fish- Seafood
Ingredients
- 2 lb. jumbo shrimp
- 2/3 cup bottled barbecue sauce
- 8 to 12 serrano peppers, halved, seeded and cut into fourths
- 12 slices bacon, halved, optional
- Wood skewers soaked in water for several hours
- olive oil or vegetable oil for basting (use only if not using bacon)
Directions
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Set rack 4 to 6 inches from heat and prepare fire. Peel and devein shrimp. Brush with barbecue sauce. Place a sliver of serrano pepper in the slit made to remove vein. Wrap each shrimp with bacon, if desired, and thread on skewers.
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Grill 6 minutes, 3 minutes per side. If not using bacon, turn frequently and brush 2 or 3 times with oil. Shrimp are done when they become pink.