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Grilled Shrimp Brochette

20

20

Hickory

Matt Pittman's recipe is combining two classic starters for one epic appetizer. Extra-large shrimp are stuffed with a jalapeño popper-inspired cheese & pepper combo, then wrapped in bacon, seasoned, and grilled till crispy.

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  • 1 Pound extra-large shrimp, peeled and deveined

  • 6 Whole fresh jalapeños

  • 8 Ounce block of Monterey Jack cheese

  • 1 Pound bacon

  • 2 Tablespoon Meat Church The Gospel All-Purpose Rub

  • oil

  • 1

    Fillet shrimp open slightly and set aside. Core the jalapeños and cut them into small slivers. Slice the cheese into similar-sized slivers as the peppers. Cut the bacon slices in half.

    • 1 Pound extra-large shrimp, peeled and deveined

    • 6 Whole fresh jalapeños

    • 8 Ounce block of Monterey Jack cheese

    • 1 Pound bacon

  • 2

    Place one slice of jalapeño and one slice of cheese inside each shrimp. Wrap stuffed shrimp in a half piece of bacon and secure with a toothpick.
  • 3

    After you have constructed all of the shrimp, season lightly with Meat Church The Gospel All-Purpose Rub.

    • 2 Tablespoon Meat Church The Gospel All-Purpose Rub

  • 4

    When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

    425 ˚F

  • 5

    Lightly oil the grill grate then place shrimp directly on the grate. Cook for about 20 minutes, turning at least once halfway through. Shrimp should turn pink and bacon will begin to crisp up.

    425 ˚F

    • As Needed oil

  • 6

    Remove from the grill and let rest for at least 10 minutes. Enjoy!