Looking for something new to serve for your Super Bowl party? We’ve got you covered with this sensational grilled Diavola shrimp! Made with bacon (we use turkey bacon) and blue cheese, it’s spicy, salty, and so delicious! Be sure to have a nice cold beer or margarita to go along with it! The Diavola packs a lot of flavor and a bit of heat!
Our in-house chef, Joel, made this on a whim for a business dinner party he had and everyone loved it. This was a seafood loving crowd, so it was quickly devoured! It kind of reminds us of a blue cheese and Buffalo wing combination, only made with shrimp and bacon and all wrapped up together in one bubbly hot skewer.
This appetizer is sure to please your guests, and two per person is perfect if you are also serving a main meal. If you plan an finger food only event, plan on three per person.
This recipe calls for our proprietary Diavola Spice Rub, which we know you will love and is available on our website, but if you aren’t able to get it, substitute your favorite spicy rub or Cajun spice.
Grilled Diavola Shrimp with Blue Cheese & Bacon
- 1 aluminum tin (this is for cooking the shrimp on the upper rack on the barbecue)
- 12 wooden skewers (6-8 inches is perfect for this)
- 6 strips turkey bacon (can use pork bacon if you prefer)
- 3/4 cup crumbled blue cheese
- 12 medium shrimp (shells and tail removed and deveined)
- 1 1/2 tsp. Diavola Spice Rub (available on our website, but can substitute your favorite spicy blend)
- Lay bacon strips out flat on a cutting board. Cut in half. Sprinkle one spoonful of blue cheese crumbles in the center of each half strip of bacon. Lay one shrimp down on top of the blue cheese. Lightly dust with Diavola Spice Rub.
- Roll the bacon into as tight of a roll as possible, securing the roll by threading the skewer through the center of the shrimp. Lightly spray or oil the aluminium tray. Place shrimp skewers in the aluminium tray.
- Preheat grill to medium heat. Place shrimp in tray on the upper rack and cook for about 10 minutes, or until the bacon is browned, shrimp is cooked through and the cheese is bubbly and beginning to turn golden-brown. Serve warm and at room temp.
- If you don’t happen to have aluminum pans, you can use heavy duty foil, and if your barbecue doesn’t have an upper rack, reduce the heat to medium-low and put the shrimp in the pan or on foil on the main rack of the barbecue and cook for slightly less time.