8 large shrimp
8 slices of bacon
Pepper Jack cheese
1 tsp. cumin
1 tsp. black pepper
1 large jalapeno pepper
1 lime
toothpicks

Peel and de-vein shrimp, leaving on tail ends.

After shimp is prepared, clean under cool running water. On a sanitized cutting board use a sharp knife to butterfly shrimp.

Combine prepared shrimp, cumin, black pepper, 1/2 of lime (squeezed) in a bowl, and cover. Make sure the shrimp stays in a cool place, for example, on ice.

Fry bacon over medium heat only cook bacon half way, you will need to wrap bacon around shrimp.

Cut fresh jalapeno into small strips set aside. Cut pepper jack cheese into slices about the size of the shrimp. place jalapeno slice and pepper jack cheese slice on top of shrimp and wrap shrimp with bacon, using toothpick to hold everything together. Transfer bacon wrapper shrimp to heated BBQ grill.

Grill over medium heat until shrimp and bacon are cooked. Before removing shrimp from grill squeeze remaining 1/2 lime over cooked shrimp.

Serve imediately with favorite Mexican dish, or BBQ.

ENJOY

Submitted by: Donald