6 20-24 count shrimp, peeled and deveined with tails intact
6 pickled jalapeno rings
3 pieces bacon
1/2 cup barbecue sauce
1/2 cup buffalo sauce
Ranch dressing, for serving
Preheat the grill to 400 degrees F.
Cut down ridge of shrimp back to open a little. Slice the jalapenos into strips. Place a jalapeno slice in each shrimp. Cut the bacon slices in half and wrap around the stuffed shrimp, securing each with a toothpick. Slide the wrapped shrimp onto a skewer. Grill the skewered shrimp until the bacon is cooked through, 8 to 10 minutes. Remove the shrimp from the skewer.
Heat the barbecue and buffalo sauces in a medium skillet set over medium heat. When the sauce bubbles up, add the shrimp and toss to coat. Remove the pan from the heat and serve the shrimp with ranch dressing.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.