The folks from Uncle Julio's stop by Good Day to make shrimp with a kick.
Habanero Honey Bacon Shrimp
Honey Chipotle Glaze
1 ¼ cup honey
½ cup brown sugar
¼ cup dijon mustard
¼ cup diced chipotle peppers in adobo sauce
2 tbsp kosher salt
¼ cup lime juice
Place all ingredients into a mixing bowl and combine well.
Place mixture into a small saucepan and heat on medium heat, stirring regularly. When sauce begins to boil, reduce to medium heat and cook, stirring constantly, until sauce begins to thicken approximately 5-10 minutes.
When the sauce is thick enough to coat the back of a spoon, remove from heat. Set aside.
1-pound shrimp (16-20 count), raw, peeled and deveined from front (tail on)
1 ½ cups queso fresco or similar cheese
2 tbsp minced habanero peppers
10 strips thin bacon, smoked applewood
10 skewers (for grilling)
Prepare the grill for medium heat. Place queso fresco and habanero peppers into a bowl, mix well (use gloves).
Place 1 tsp of habanero queso fresco stuffing inside each cut shrimp. Wrap shrimp with bacon one at a time. Spiral wrap bacon starting from the head of the shrimp up to the tail. Run a wood skewer through the shrimp just below the tail to hold bacon in place. Thread 4 shrimp on each skewer.
Place shrimp on the grill. Grill for 4 minutes, then flip shrimp and cook for an additional 6 minutes. Baste shrimp with glaze on each side and continue to cook for 2-3 minutes.
Serve warm, squeeze fresh lime juice on top.