Infused recipe of the week: Bacon Wrapped Jalapeno Shrimp with Pineapple Glaze

Bacon Wrapped Jalapeno Shrimp with Pineapple Glaze

Hoping to get a jump-start on your Thanksgiving menu? Try this flavorful appetizer with a kick of spice. Infuse your olive oil or unsalted butter with a few drops of Sativa Lifestyle Tincture from Fairwinds to enhance your culinary experience. Want to infuse using proper dosage with the kief based butter our chef recommends? You can find the step-by-step of making cannabutter that you can track dosage for in Cannabis and the Art of Infusion available on Amazon or Barnes & Noble. Enjoy! 


  • 16 ounces pineapple juice 
  • 1/2 cup brown sugar 
  • 3 tablespoons infused olive oil or unsalted butter 
  • 2 large jalapenos 
  • 12 medium-sized shrimp 
  • 1 pound thinly sliced bacon 


  • Measuring cups & spoons 
  • Medium-sized saucepan 
  • Silicone spatula 
  • Whisk 
  • Latex gloves 
  • Sharp knife 
  • Cutting board 
  • Spoon 
  • Large sauté pan or baking sheet fitted with cooling rack 
  • Tongs or spatula 

Note: Capsaicin is the active “hot” chemical in peppers. Contrary to popular belief, the seeds in jalapenos are not hot, and they do not contain capsaicin-they are just bitter. The white membrane in the pepper contains a majority of its capsaicin. After handling these (or any) peppers, be sure to wash your hands thoroughly before touching your face.

Makes 12 large to 24 small flaming kisses depending on the size of the shrimp pieces.  

  1. Add the pineapple juice and brown sugar to a medium-sized saucepan and stir to combine with a silicone spatula. 
  1. Bring to a boil over high heat and continue to boil, stirring occasionally, until the mixture has reduced by about half. It will thicken and become syrupy after 15-20 minutes. 
  1.  Remove from heat and whisk the olive oil or butter, stirring until the mixture is well combined. Set aside. 
  1. While the juice and sugar mixture reduces, prepare your flaming kisses. Put on gloves, slice off the tops of the jalapenos, and cut them lengthwise. Using a spoon, scrape out and discard the seeds and white membranes of the jalapenos. Cut each half into 3 equal pieces, for a total of 12 pieces. 
  1. Peel and de-vein the shrimp. To peel the shrimp, remove the legs by pulling them off, then peel the shell away from the body. To de-vein them, make a shallow cut down the back of each shrimp with a paring knife and look for a dark or orange strip lying within the cut. Remove this “vein.” (It’s actually the intestinal tract.) If need be, cut the shrimp into smaller pieces to make it easier to wrap the shrimp in bacon. 
  1. Cut down the middle of each strip of bacon lengthwise and make two halves. Take a piece of jalapeno and a piece of shrimp and lay them on a half slice of bacon. Roll them up in the bacon, then roll the package in the other direction with the second half slice of bacon to fully wrap it – this way, all the edges of the shrimp and jalapeno will be covered. For a different presentation (as the photo), you can leave the bacon slices whole and roll half a jalapeno and one shrimp into one whole slice of bacon. Repeat with the remaining pieces of jalapeno and shrimp. 
  1. Fry these little packages over a medium heat in dry sauté pan. For this particular recipe, place the package in the cold pan before turning on the heat (this is not an instruction in most recipes.) It helps to start them seam side down – that will seal the bacon together. You don’t want the heat too high, or the bacon will brown too fast on the outside and the shrimp and jalapeno won’t cook all the way through. Turn the packages over when the bacon is crispy. Alternatively, you can bake all the shrimp packages at once in a 375F oven by placing them on a rack set over a baking sheet. Bake 25-30 minutes, just until the bacon is brown and crispy. This is my preferred method when I’m making larger batches. 
  1. Once the shrimp packages are fried and crispy, you can serve them with a side of the pineapple reduction, or you can toss them in the reduction and then serve them. I prefer the latter. 

Recipe From: Cannabis & the Art of Infusion: An Elevated Cookbook  by Chef Ricky Flickenger with the Evergreen Market

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