Ingredients

The following ingredients have 4 Servings
  • 12 large Shrimp
  • 1 fresh Jalapeño (seeded and cup into 1/2-inch X 1/2-inch squares)
  • 1 thick slice Monterey Jack Cheese (cut into 12 small pieces)
  • 6 slices Bacon (cut in half)
  • 1 tablespoon Paprika
  • 1 tablespoon Cayenne Pepper
  • 1/2 teaspoon freshly ground Black Pepper (to taste)
  • 1/2 cup Butter
  • 1/4 cup White Wine
  • Rice (to serve)

Instruction

  • Clean, peel and devein shrimp, leaving the last section and tails intact (...if you like. This is the way Pappasito does it - but we like going ahead and completely peeling the shrimp and removing the tail. Your call.)
  • With a paring knife, carefully slice each shrimp on the back from tail to tip.
  • Stuff 1 small piece cheese and 1 small piece jalapeño into each shrimp.
  • Wrap 1/2 slice of bacon around each shrimp.
  • Place 3 or 4 shrimp on a wet skewer. Repeat until all shrimp have been placed on skewers.
  • Place in refrigerator for a few minutes while you prepare the rest of the recipe.
  • In a small bowl, add paprika, cayenne pepper and black pepper together.
  • In a small skillet, heat butter and white wine until butter is completely melted.
  • Prepare grill to medium heat.
  • Remove shrimp from fridge.
  • Brush completely with melted butter.
  • Sprinkle with seasonings.
  • Grill on each side until shrimp are done.
  • Serve with rice.