Ingredients
- 8 slices bacon
- 2 lb raw shrimp, peeled and deveined
- 1 jalapeno, stem removed
- 1/4 red onion, peeled
- 1 clove garlic, peeled
- 2 tbsp butter, softened
- 1 tbsp ponzu sauce, or soy sauce
- 1/2 lime, just the zest
- 1/2 tsp kosher salt
Directions
- Partially Cook Bacon: Line a rimmed sheet pan with foil. Place the bacon on the pan in a single layer and place it in a cold oven. Turn the oven to 400F and cook for 15 minutes.
- Mince: Separately mince the shrimp, bacon and veggies in a food processor or blender.
- Mix: Combine the ingredients in a large bowl, and add 2 tablespoons butter, ponzu, lime zest and salt.
- Form: Shape the mixture into 30 meatballs. Place on a sheet pan and refrigerate for 30 minutes.
- Heat Grill: Light the grill to medium-high heat (400F). Be sure the grates are clean. Brush or spray them with oil.
- Grill Meatballs: Place the meatballs on the preheated grill over direct heat and cook for 3 minutes. Flip. Grill for 3-5 more minutes or until the internal temperature reaches 145F degrees.
- Serve: Transfer to a platter.