|EVERY FEW MINUTES|
|GRILLED SHRIMP & PEPPERS|
jumbo shrimp (preferably Louisiana)
block of Cheddar cheese
jar of sliced jalepenos
bacon (cut in half)
Soak enough toothpicks in water for all of the shrimp (1 each). Butterfly the shrimp by slicing down along the center back with a sharp paring knife. Remove vein.
Cut cheese into small blocks 2 1/2 inches long. Place cheese in the open butterfly area of the shrimp along with a jalapeno on top. Wrap a slice of bacon around the shrimp, holding everything in place. Put toothpick through to hold together and place them in a shallow dish or bowl.
When finished, pour Worcestershire sauce all over shrimp and let them marinate for as long as you wish. Grill shrimp over white hot coals or on a preheated gas grill, but beware of flareups. Propane will usually flare more than a charcoal grill, but you want bacon to be fully cooked and crispy.
The shrimp will cook quickly, so as soon as the bacon is to your liking, they're done.
My friends beg me to make these every time we have a party. Prepping takes the most time.
Best eaten right off the grill. Enjoy!
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