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INGREDIENTS
Ingredients
- 1 pound Jumbo (2125 ct) Shrimp, peeled and deveined
- 3/4 pound Bacon, sliced in half, microwaved for one minute
- 1 Poblano pepper
- Stubb's® Sweet Heat Barbecue
- Toothpicks, soaked in warm water for 20 minutes
INSTRUCTIONS
- 1 Prepare the Poblano
- 2 Place poblano chile on mediumlow heat grill, or on a baking sheet in a 450ºF oven. Listen for popping sounds, after about 5 minutes (on the grill), or about 10 minutes (oven).
- 3 Turn the peppers so that all sides are charred.
- 4 Once black and blistered on all sides, place chiles in a large bowl and cover with plastic wrap (or place in a plastic bag, then seal). Allow peppers to 'steam' under wrap for about 10 minutes.
- 5 Run the chiles under cool water, and peel the charred skin.
- 6 Remove stem and seeds/membrane; slice chile into fine slivers.
- 7 Inside of each butterflied shrimp, place 56 slivers of poblano; wrap each stuffed shrimp with a piece of bacon and affix with a toothpick.
- 8 Brush each wrapped shrimp with Stubb's Sweet Heat Bar-B-Q Sauce
- 9 Over a medium high flame, cook shrimp for about 3 minutes per side, basting with more sauce along the way.
- 10 Remove the toothpicks.
- 11 Serve on a platter with sliced lemon, lime and sweet peppers, if desired. These also taste wonderful dipped in queso.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
