Ingredients:

24 large wild-caught American shrimp, peeled and deveined
8 ounces Asiago cheese
1 tablespoon chopped jalapeno pepper
12 slices bacon

Directions:

Wash the shrimp and then pat dry. Butterfly shrimp by cutting lengthwise along the back — don’t cut all the way through, leaving the tail section intact. Grate the cheese and mix with jalapeno pepper. Cut each piece of bacon in half. Fill the open section of each shrimp with about 1/8 teaspoon cheese mix. Wrap each shrimp with a piece of bacon, and secure with a wooden pick. Place shrimp on a broiler pan and broil until bacon is crisp. Turn the shrimp and broil until the bacon is done. Yield: 6 appetizers.

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