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Jalapeno Popper Stuffed Grilled Shrimp - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 25 minutes
Servings 20 shrimp

Ingredients

  • 4 oz softened cream cheese
  • 3 tablespoons peach preserves
  • 1 tablespoon adobo sauce
  • 20 large peeled and deveined shrimp (uncooked)
  • 20 slices thick-cut bacon
  • 6 jalapenos seeded and sliced into thin strips
  • 1/2 tablespoon Kent's Rib Rub or your favorite all-purpose seasoning

Instructions

  • In a small bowl, combine the cream cheese, peach preserves , adobo sauce and Rib Rub. Set aside.
  • Cut the down the middle of the shrimp, being careful not to slice all the way through, to create a pocket for stuffing.
  • Spread a layer of the cream cheese mixture into the shrimp and top with a jalapeno strip. Wrap with bacon and pin with a toothpick. Repeat with the remaining ingredients.
  • Place the shrimp on the warm side of the grill, flipping ocassionally for a few minutes to warm. Transfer the shrimp to the hot side of the grill and cook about 3 to 4 minutes per side, or until the bacon browns and the shrimp are firm and opaque in color.