Bacon Wrapped Shrimp

1 lb Fresh/Frozen Raw Shrimp with tail-on (I use Frozen @Marianos @RoundysFishermansReserve Jumbo shrimp with 16-20 in a bag)

16-20 Strips of 1 Jalapeno- sliced into thin 1-2 inch long strips

16-20 Strips of Monterey jack or Pepperjack cheese

1 Pack of raw bacon

4 tbsp Butter-melted

1 Dash of garlic powder

1 Dash of @Lawry's Season Salt

1 Dash of cumin

Ahead of prepping, thaw the shrimp in a colander in the sink. Rinse with COLD water if needed. My shrimp were fully shelled, remove the shells but leave the tails on.

To prepare the shrimp, using a knife, score the shrimp along the front of the shrimp (the curved up part) to make a little pocket to stuff with a slice of jalapeno and a slice of cheese per shrimp. Wrap with a half strip of raw bacon and place on a prepared cookie sheet or plate.

If using an oven, pre-heat to 375 degrees. If using a grill, pre-heat to medium-low heat.

Bake the shrimp for 20-25 minutes or until fully cooked OR grill for 15-20 minutes or until full cooked.

As the shrimp are baking/grilling, prepare the butter. Melt the butter in a small bowl. Add spices and mix well. Using a pastry brush, brush the butter or dunk the shrimp in the butter. Serve immediately and enjoy!

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Bacon Wrapped Shrimp