Grilled Shrimp with Bacon and Jalapenos

This is a party recipe. Something you make when you have a lot of people coming over, space on the grill and lights strung up all over your porch. Cinco de Mayo, perhaps? The jalapeno can be increased or decreased depending on the heat you desire, but truth be told these peppers aren't blazing hot like some people think. Or maybe I'm just accustomed to heat and everyone else is a big wuss. The world may never know.

Grilled Shrimp with Bacon and Jalapenos

16 thick, round wooden picks
16 unpeeled large fresh shrimp
2 jalapeno peppers
2 T olive oil
¼ t salt
1/8 t black pepper
8 thick-cut bacon slices, halved

Soak round wooden picks in water 30 minutes. Peel shrimp, leaving tails on; devein if desired. Set shrimp aside. Cut each pepper lengthwise into 8 pieces; remove seeds. Toss together shrimp, jalapeno peppers, olive oil, salt and black pepper in a large bowl. Set aside.

Microwave bacon slices on high 30 seconds. Wrap one bacon slice half around one shrimp and one piece of jalapeno pepper. Secure with a wooden pick.

Repeat procedure with remaining bacon slices, shrimp and jalapenos. Grill without grill lid over medium-high heat (350-400 degrees) for four to six minutes, or until shrimp turn pink, turning once.

I used regular Oscar Meyer bacon for this recipe but I think it would be fabulous with some of that peppered, thick cut bacon. I like my bacon a little more crisp than the average person but I didn't take into account that the bacon needed to be more pliable in order to wrap it around the shrimp, and would continue to cook once it's in the oven. Therefore I overcooked a few pieces in the microwave and - bummer! - had to eat them because they wouldn't wrap. Poor me.

Also, the shrimp I used were the 41-60 size which ended up being a little small. I would go with larger shrimp next time. As far as my cooking method, I didn't cook these on a grill because I just didn't want to fire the grill up. No other reason. So I did these in the oven under the broiler and they tasted fine.

Additionally, I think fresh shrimp are key. I used frozen cooked shrimp and I bet the fresh ones would possibly end up a little less rubbery. Maybe a marinade for the shrimp, too? Look at me, I'm totally dissecting the entire recipe. It's not that I didn't like them - I did - but there's always room for improvement.

They photographed really well unlike the evil soup the Husband and I made, so you know they're good eats. My slices of jalapeno were a little larger than the recipe indicated because I like the extra heat, but again, you can do them however you like. And I promise I won't call you a wuss.