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Fraser’s Favorites recipe: Bacon jalapeño lime shrimp skewers

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DENVER -- They were grilling bacon jalapeño lime shrimp skewers along with charred corn guacamole & corn chips and some sweet & spicy coleslaw for Fraser's Favorites Thursday.

Chef Natalie Thompson from Johnson & Wales University joined Dave Fraser. The wine and beer pairing came from King Soopers.

Here are the recipes:

Bacon jalapeño lime shirmp skewers


  • 1 lb. 16 to 20 count shrimp, peeled and deveined with tails left on.
  • 2 cloves garlic, finely chopped
  • 1 lime, juiced and zested
  • 1 tbsp. olive oil
  • Kosher salt and crushed black pepper
  • 3 green onions, chopped
  • 1 pinch crushed red pepper flakes
  • Jarred jalapeno peppers
  • 1 package of center cut bacon, cut in ½
  • Thin skewers


  1.  Put shrimp in a medium size bowl.
  2.  Add lime juice and zest, olive oil, salt and pepper, green onions, and crushed red pepper flakes and stir to combine.
  3.  Place a jalapeno on back of shrimp.
  4.  Wrap in bacon and secure a toothpick through the bacon, jalapeno, and the shrimp. Repeat
  5.  Heat grill to medium heat.
  6.  Grill shrimp, rotating halfway through for about 5 minutes making sure bacon is crispy but not overdone.
    ***Omit jalapeños if you'd like a less spicy version.

Charred corn guacamole with corn chips


  • 4 ears of corn
  • Salt and pepper
  • 4 tbsp. canola oil
  • 3 ripe avocados, peeled, pitted, and diced
  • 1 serrano chili, finely diced
  • 1 small red onion, finely diced
  • 1 lime, juiced
  • ¼ cup chopped cilantro
  • Tortilla chips


  1. Remove the corn from the husk and discard. Brush the corn with canola oil and season with salt and pepper. Wrap in aluminum foil and place onto a medium-high grill. Cook until charred, turning ocassionally.
  2. Remove the corn from the grill and cut away from the cob using a sharp knife.
  3. In a bowl, gently combine the avocado, Serrano peppers, onion, lime juice, and remaining oil. Fold in the corn kernels
  4. Serve with your favorite tortilla chips.

Sweet and spicy coleslaw


  • ½ savoy cabbage, thinly sliced
  • ½ red cabbage, thinly sliced
  • ½ red onion, thinly sliced
  • ½ small mango, thinly sliced
  • 3 tbsp. Dijon mustard
  • ½ cup cider vinegar
  • 8 tbsp. brown Sugar
  • ½ cup olive oil
  • ½ tbsp hot chili sauce
  • 2 red chilies seeded and cut into fine slices
  • Salt and pepper to taste


  1. In a small bowl whisk together the mustard, vinegar, and sugar. Once well combined, while whisking, slowly add the oil. Season with salt, pepper and hot sauce. Set Aside.
  2. In a large bowl toss together the two types of cabbages, red onion, mango and red chilies.
  3. Pour dressing over the cabbage mixture to coat. Serve and enjoy!

Wine and Beer Pairing

The wine and beer pairing came from King Soopers.
Wine: Burgans Albarino Crisp, refreshing white to quell the bold Mexican spice in this meal.
Beer: Ska Mexican Logger. Imagine your favorite Mexican beer mixed with the best European import lager.

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