24 (10-15) count Wild American Shrimp®, shell on
1/2 ounce fresh cilantro
1 pound mixed Monterey Jack and cheddar cheese, shredded
1 red pepper, roasted, stemmed, peeled and julienned
1 whole Jalapeno pepper
2 slices applewood bacon, cut into 4-inch slices
Canola oil for frying
Remove shell and tail of shrimp. With paring knife, slice shrimp from head to tail approximately 1/3 of the way into the shrimp and devein. Remove stems from cilantro and finely chop. Add to cheese. Slice jalapeno from top to bottom. Remove stem and seeds. Chop finely and add to cheese mix. Mix thoroughly.
Lay out bacon on workspace. Place shrimp uncut side down across bacon strips and flatten, leaving 1/2-inch on one side. Place approximately 1 tablespoon of cheese, compacted, in the cavity of the shrimp. Overlay the excess bacon and roll up the bacon over the shrimp as tightly as possible, ensuring that the shrimp is covered with the bacon.
Secure with toothpicks.
In a sauté pan heat oil and fry bacon wrapped shrimp in pan until bacon is crisp and brown, turning while cooking. Place in 300 F oven for 6 to 8 minutes to finish. Remove toothpicks and serve.
Makes 8 servings (3 pieces each).