Bacon Wrapped Stuffed Shrimp

Ingredients:

• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash fresh ground pepper
• 1 dash red pepper
• 1 dash allspice
• 5 pieces of thin sliced bacon
• 5 large peeled and veined shrimp
• 6 slices fresh jalapenos peppers (or if it’s getting too hot, mushrooms)
• 1 ounce monterey jack pepper cheese

Directions:
Prep Time: 30 mins Total Time: 40 mins Yield: 5
1. Preheat oven to broil while blending the spices in a small bowl, then set this aside.

2. Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy or brown. About 3 minutes per side, then drain on paper towels.

3. Cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. (This will make a pocket for the cheese & pepper).

4. Place the shrimp onto paper towels to drain off excess water (if from frozen).

5. Place one slice of the pepper into the slit on the back of a shrimp.

6. Cut an inch-long chunk of cheese (about 1/4 inch thick), and place it on the pepper slice.

7. Wrap a piece of bacon around the shrimp, starting where the cheese is, start wrapping the thinnest end of the bacon and once wrapped slide a skewer through the shrimp, starting with the end where the cheese is and piercing through.

8. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.

9. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.

10. Serve over a bed of rice if desired as a meal or dip in ranch sauce for an appetizer.

Approx. Calories  525  per serving