Ingredients
-
12 large shrimp, shelled and cleaned
-
3 ounces monterey jack cheese, cut into 12 sticks (pepper jack can be used if you want spicier)
-
6 slices bacon, cut to make 12 shorter pieces
-
1 teaspoon salt
-
1 teaspoon paprika
-
1/8 teaspoon cayenne pepper
-
1/8 teaspoon allspice
-
3 -5 cups boiling water
-
2/3 cup ranch dressing
-
1 teaspoon fresh minced cilantro
-
1/8 teaspoon ground black pepper
-
2 jalapeno peppers
Instructions
- Preheat broiler.
- Cut the jalapeno peppers in half lengthwise and remove stem and seeds.
- Cut each jalapeno piece into 3 long strips.
- This should leave you with 12 jalapeno strips.
- Cut into the back of each shrimp, without cutting all the way through, so that the shrimp is almost butterflied open.
- Cover the jalapenos and shrimp with boiling water in a casserole dish or heat resistant bowl.
- Let sit for 60-90 seconds then rince with cold water and pat dry.
- Partially cook the bacon, to reduce grease.
- Do not cook to crispy, you need to be able to wrap the bacon around the shrimp.
- Put a piece of jalapeno in the cut in each shrimp's back.
- Place a stick of jack cheese on top of each jalapeno.
- Wrap the bacon around each shrimp and secure with a toothpick.
- Place the shrimp on a baking sheet.
- Mix the salt, paprika, black pepper, cayenne pepper and allspice.
- Sprinkle a light coating of the spice mixture over the shrimp.
- Broil for 4-5 minutes or until the bacon is crispy and the cheese begins to ooze.
- If desired, mix cilantro and ranch dressing and serve as a dipping sauce.