• 20 large Shrimp or prawns
  • 1 lb applewood smoked bacon
  • 2-3 fresh jalapenos, seeded
  • 2-3 slices Monterey jack cheese, 1-4 inch thick
  • 1 T. cayenne pepper
  • 1 T. Paprika
  • 1/2 tsp fresh ground black pepper
  • 1/2 cup Plugra butter melted
  • 1/4 cup White Wine
  • 5-6 wooden skewers

Mix the paprika, cayenne pepper and black pepper together. Set aside. Cut the cheese and jalepenos into 20 thin strips total, about 1/4 inch wide. With a small knife, butterfly each shrimp by carefully slicing from tail to tip without going all the way through. Stuff one piece of cheese and jalapeno into each shrimp, wrapping each shrimp in bacon. Place shrimp on a wet skewer.

Repeat this process until all shrimp have been placed on skewers, using as much of the skewer as possible without crowding. Place skewers on plate. Melt the butter and add the white wine and spoon over the shrimp and sprinkle with the seasoning mix. Cook skewers over medium heat until shrimp are done and bacon is cooked. About 3-5 minutes per side