Bacon Wrapped Shrimp

Prep Time

20mins

Time to Table

20mins

Servings

12

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Christmas & Hanukkah Cinco de Mayo New Year's The Big Game Appetizers and Snacks Sour Cream Mexican Gluten-Free High Protein Low Calorie Low Carb

Ingredients

2 teaspoons cumin
2 teaspoons chili powder
2 cups Daisy Sour Cream
6 tablespoons chopped green onions
1 tablespoon lime juice
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
24 large shrimp
2 Jalapeno peppers, cut into match-sticks
2 slices Monterey Jack cheese, cut into thin strips
12 pieces bacon, cut in half
2 tablespoons melted butter

Ingredients

2 teaspoons cumin
2 teaspoons chili powder
2 cups Daisy Sour Cream
6 tablespoons chopped green onions
1 tablespoon lime juice
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
24 large shrimp
2 Jalapeno peppers, cut into match-sticks
2 slices Monterey Jack cheese, cut into thin strips
12 pieces bacon, cut in half
2 tablespoons melted butter

Directions

Soak wooden skewers in water.
Mix the sour cream, cumin, chili powder, green onions, and lime juice. Refrigerate until chilled.
Place shrimp in a large bowl and cover with ¾ of the spice mixture, tossing to coat evenly. Slit each shrimp along the base and place inside a jalapeno matchstick and cheese matchstick. Wrap a piece of bacon around each. Repeat the process with each shrimp
Thread the shrimp onto wooden skewers. Lightly season the skewers with the remaining season mix. Lightly brush the skewers with melted butter.
On a heated grill or grate, cook the shrimp over high heat for 2-3 minutes per side. Serve the shrimp with the sour cream dip.

Calories:179
Cholesterol:79
Dietary Fiber:1
Protein:9
Sodium:379
Total Carbohydrate:3
Total Fat:13

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