Besitos Calientes "Hot Little Kisses"
Jason Weaver
| Ingredients: | |
|---|---|
| 8 | 26-30 shrimp, peeled and deveined |
| 8 | canned pickled jalapeños, seeded and halved |
| ¼ | pound pepperjack cheese, cut into small rectangles |
| 4 | slices applewood smoked bacon, cut in half |
| ½ | cup sour cream |
| ½ | bunch cilantro, chopped fine |
| juice of 1 lemon | |
| 1/8 | cup red onion, small dice |
| salt and pepper | |
| wooden skewers | |
Stuff jalapeños with pepperjack cheese and shrimp. Wrap each with ½ slice of bacon and thread onto a wooden skewer. Grill on a BBQ or sauté in a pan until the bacon is halfway done. Transfer to a 350 degree oven and bake until the shrimp and bacon are cooked, about 5 to 10 minutes.
Combine sour cream, cilantro, lime juice, and red onion in a bowl. Season with salt and pepper. Pour sauce into a ramekin and place in the middle of a serving platter. Arrange cooked jalapeños around the ramekin. Garnish with a sprig of cilantro.
Recipe serves 4.
Category: Appetizers