A little while ago, Dax posted a comment in the "What are your Staples" thread asking me to post my Shrimp Diablo recipe. (www.chowhound.com/topics/415117)
A few days ago, BillyParsons commented that he has seen "diavolo" misspelled countless times as diablo. in the "Italian menus in the US" thread. (www.chowhound.com/topics/430721)
Just to make sure there is no confusion:
diavolo is Italian and typically refers to a spicy tomato sauce served over pasta.
diablo is Spanish and typically refers to spicy grilled food.
My Shrimp Diablo is my all time favorite snack! I have just written a post about it on my blog. www.sagecatcuisine.com/blog_entries/46. I hope you check it out.
I want to share the recipe with all of you at Chow and I hope you like Shrimp Diablo as much as I do.
Yield: 6 Servings
Prep Time: 10 Minutes Cook Time: 10 minutes
4 slices of bacon
24 medium sized shrimp, shelled and devained
24 slices of pickled jalapeño
1 T. olive oil
12 wooden skewers, soaked in water for about 30 minutes
Pre-heat your grill or broiler.
Slice the bacon into 4 even sections. I like to slice one time short wise and one time length wise - this gives you 4 nice long strips, plenty big enough to wrap around a shrimp.
Place a slice of jalapeño on the side of a shrimp. Wrap a slice of bacon around the shrimp securing the jalapeño to it. Skewer the shrimp so that the bacon is secure to the shrimp. Repeat with another shrimp and place it on the same skewer. Repeat the process until you have two wrapped shrimp on each skewer.
Drizzle the shrimp with a little olive oil.
Grill or broil the shrimp until the bacon is just cooked, about 5 minutes on each side.
Serve hot. Make sure you get one before they disappear!
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