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Santa Fe Shrimp
SYSCO Chef: Ron Neusen District Sales Manager in Madison East Area. Ron's career in foodservice includes cooking in a wide variety of establishments, owner of a Madison sports bar/restaurant, and 11 years in sales.
Thaw and peel shrimp, leaving shell on last joint. Butterfly shrimp leaving tail intact. Stuff shrimp with a strip of jalapeno, a half ounce of jack cheese, and a pinch of crushed red pepper. Wrap stuffed shrimp with bacon strip and secure with toothpicks or skewers. Grill shrimp on broiler until bacon is cooked, and finish for 2-3 minutes with barbecue sauce. Place fried jalapeno tortilla chips in center of plate and mound grilled shrimp on top. Serve with black beans and pico de gallo, and garnish plate with cilantro and fruit.
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