These shrimp are guaranteed to please. OleTVShow.com served these to great acclaim at the World’s Championship Shrimp Cook-Off in Port Isabel this fall.
The dipping sauce will be a hit in its own right. Serve the sauce with pork tenderloin, grilled chicken breast, fresh fish, even beef. The flavor combination will surprise you, as it did many who gobbled up the treats in Port Isabel.
Chico’s World Famous Barbecue Shrimp
1 pound jumbo shrimp (18-20 count)
4 large nopal pads, cut in strips
1 can sliced pineapple
1 pound thinly sliced bacon, strips cut in half
1 (8-ounce) package cream cheese, at room temperature
1 large avocado
1 1/2 chopped fresh jalapeño
1 1/2 chopped fresh serrano
1/2 cup milk
Peal and butterfly shrimp. Place inside shrimp 1 thin slice nopal, 1/3 slice of canned pineapple ring. Wrap entire shrimp with 1/2 bacon strip. Secure each with wooden skewer. Grill over hot coals for 5 to 8 minutes each side, until bacon crisps.
For dipping sauce: Combine cream cheese, avocado, jalapeño and serrano in a blender or food processor, slowly adding milk. Blend until smooth.
Makes about 20 appetizer servings.