The word brochette actually just means to skewer. But doesn't it sound impressive?
The inspiration for this dish comes from Pappasito's. It's simply large raw shrimp that has been peeled and deveined, butterflied, and then filled with a sliver of monterrey jack cheese, and a sliver of fresh jalapeno. You then wrap it in bacon and secure it with a toothpick or skewer and grill! I seasoned mine with a little bit of paprika and cayenne pepper. I brushed this batch of shrimp with a little bit of Head Country BBQ sauce when it was done but for those of you who've eaten at Pappasito's- you know that these shrimp come drizzled with buttery goodness.
I found a knock-off recipe for Pappasito's Mantequilla sauce years ago. This makes a lot of butter (2 pounds) but it freezes very well and you can use it for grilling other foods as well. It would be great with steak, chicken, seafood, etc. Pappasito's also uses their sauce with their fajitas.
1 pound butter
1 pound margarine
1 tablespoon chicken bullion granules
2 tablespoons finely chopped garlic
1 cup chardonnay
Mix room temperature butter with all of the ingredients except for the chardonnay. Then once the ingredients are mixed well, slowly add the chardonnay. Roll up in a tube of saran wrap and freeze! You can cut off sections for use.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!