Make the BBQ Sauce:
Heat the bacon drippings in a small saucepan over medium high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic, and cook, stirring often, for 1 minute. Stir in the salt, garlic powder, and dry mustard, and cook, stirring often, until the spices are toasted and fragrant and the onions are a deep maroon color, about 2 minutes. Whisk in the cherry cola and vinegar, and cook, stirring often, about 2 minutes. Stir in the ketchup.
Bring the sauce to a boil, and cook until reduced to about 2 cups and the mixture coats the back of a spoon, 12 to 15 minutes.
Make the Shrimp:
Heat a cast-iron skillet or grill pan over medium. Cut a long 1/4-inch slit in the inner curve of each shrimp; insert 1 jalapeno strip. Sprinkle with salt and pepper. Wrap each shrimp tightly with 1 bacon piece. Set on a plate, seam sides down.
Place the bacon-wrapped shrimp, seam sides down, in the hot skillet, and cook turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes. Serve with the BBQ sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (87g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 69 (62%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 21.3mg||7 %|
|Sodium 410.5mg||14 %|
|Potassium 113.3mg||3 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 7.5g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 112
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