- 1 lb XL shrimp, peeled & deveined
- 1/2 block of Monterrey Jack Cheese
- 6 fresh jalapeños
- 1 package regular bacon
- 2 T Meat Church The Gospel BBQ Rub
Prepare your grill at a temp of 475 degrees.
Peel & devein the shrimp. Filet open slightly. Set aside.
Core the jalapeños and cut them into small slivers.
Slice the cheese into similar slivers to the peppers.
Slice the bacon in half.
Place 1 pepper slice and cheese slice where you filleted the shrimp. Wrap in a half piece of bacon holding together with a toothpick.
After you have constructed all of the shrimp, season lightly with Meat Church Gospel BBQ Rub.
Grill the Brochettes:
Slightly oil your cooking grate. Place the shrimp brochette on directly on the grate turning at least once during the cook to obtain char on both sides. Cook until the bacon starts to get crispy and look just right. This cook will take 20 minutes at 425.
Pull the shrimp from the grill and allow to cool for at least 5 minutes. Enjoy!
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