Pepper Jelly Glazed Bacon-Wrapped Shrimp
Yields: 6
  • 1⁄2 pound cherrywood-smoked bacon, cut in half lengthwise
  • 1 pound large fresh shrimp, peeled and deveined
  • 1⁄4 cup red pepper jelly
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon ground black pepper
  1. Wrap bacon once around shrimp, trimming any excess; secure with wooden picks. In a small bowl, whisk together pepper jelly, olive oil, salt, and pepper.
  2. Heat a 12-inch cast-iron skillet over medium-high heat. Place wrapped shrimp in an even layer in pan. Cook until golden brown, about 2 minutes for shrimp; turn.
  3. Brush pepper jelly mixture over shrimp; cook until firm to the touch, about 2 minutes. Remove wooden picks before serving.
Recipe by Taste of the South at