Reviewer:

BONES380

Cooking Level: Intermediate

Home Town: Port Colborne, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 25, 2008

Had no bacon on hand so skipped that part along with the seasoning stuff. I used a smoked bacon cheddar cheese ball and cut thin slices to go with the thin slices of jalapeno. Along with some mushrooms, cherry tomatoes, sweet yellow onion and bell pepper strips, these were the most amazing kabobs ever. I mixed up some Chablis with virgin olive oil, lemon juice and one of those italian spice grinders to baste the kabobs with. You would never believe how quickly these disappeared!

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Reviewer:

Sheily

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 28, 2005

Great recipe. Used a habenero, but would advise against it. I also used turkey bacon and it tasted just as good

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Reviewer:

YANKEE

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Reviewed: Aug. 15, 2005

These shrimp are delicious !! We added cajun spices to the shrimp before wrapping just for a little extra heat. Also, heeding other reviewer's advice, I cooked the bacon 1/2 way before wrapping it on the shrimp. Doing it this way, the shrimp didn't overcook on the grill. This is a new grilling staple for us - Thanks so much for the great recipe !!

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Reviewer:

AUDNJAKE

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Reviewed: Jun. 13, 2004

This was good, but next time I will not use thick bacon because the shrimp were over cooked. I will also try it with green chili peppers.

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Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 27, 2003

These are a bit time consuming, but they're well worth the effort! My friends just love these. I've made them along with grilled steak and chicken, which I'll have leftovers of. But, very rarely are there any of these great, rich, spicy shrimp! Very good!

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