Ingredients
- peeled and deveined medium shrimp
- cup crumbled feta cheese
- large jalapeño peppers, seeded and cut into slivers
- slices thick-sliced bacon, cut in half
- toothpicks, soaked in water
Instructions
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Step 1
Start by heating your outdoor grill to medium-low and lightly oil the grates. Take a sharp paring knife and butterfly each shrimp by slicing along the back, stopping just before cutting through. Spread the shrimp open on a clean surface. Spoon a small amount of feta into each, then press a sliver of jalapeño on top. Fold the shrimp closed and wrap a half-slice of bacon around it, securing everything with a soaked toothpick. I find that soaking the picks prevents burning. Place them on the grill and cook for 10 to 15 minutes, flipping once, until the bacon crisps and the shrimp turn opaque. Let them rest a moment before serving—if you can wait that long!
Chef's Tip
I always brine the shrimp in salted water for 20 minutes before prepping; it keeps them juicy even if the bacon takes a bit longer to crisp.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days. Reheat them in a skillet over medium heat or in a 350°F oven to bring back the bacon's crunch.
Variation Tips
Try swapping feta for goat cheese for a tangier bite. For a spice-free version, substitute jalapeño with thinly sliced red bell pepper.