BBQ Shrimp Stuffed with Pecorino Cheese, Grilled Pineapple and Pickled Jalapeno Wrapped in Speck in a Hoisin Bourbon Glaze

I first had these in Houston texas at a BBQ on an open fire and I instantly fell in love with this amazing combination of sweet, smoke, spice with salty tones. Awesome and easy.

Makes 8 Servings


  • 16 Wild Shrimp Deveined and Shucked
  • 16 Thin Slices of Rosemary Speck
  • 4 oz Pecorino
  • 4 6 Inch Long x 4 Inch Strips of Pineapple ¼ Inch Thick
  • 32 Small Rings of Pickled Jalapeno
  • 1 cup Bourbon
  • ¼ cup Low Sodium Soy Sauce
  • ⅛ cup Maple Syrup


  1. Taking each of the shrimp place a bamboo skewer through the tail to the head leaving about ½ an inch from piercing the head, making the shrimp lay straight
  2. Slice gently down the back of the shrimp and place a strip of cheese as well as 2 strips of the jalapeno
  3. Roll in the rosemary speck until nicely and tightly bundled
  4. Continue until all are stuffed and wrapped
  5. Heat your BBQ on medium and pour some oil into the palm of your hand
  6. Run each skewer through your hand so it is lightly oiled and place diagonally on the grill
  7. Mix liquid for sauce and using a bbq brush constantly brush all of the skewers ensuring each skewer is cooking slowly
  8. They should take about 10 minutes while constantly turning and brushing
  9. Once the end of the shrimp (the head is a solid white) they are done
  10. The speck should be crispy on the edges and show some nice grill marks

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