Serves 6
Ingredients
36 jumbo shrimp, 10-15 count
1 ¾ lbs. pepper jack cheese, julienne in ¾ oz. strips
36 slices hickory smoked bacon
6 bamboo skewers, soaked in water
Directions
Remove shrimp shells, leaving the tail. Devein and butterfly belly side of shrimp, without cutting all the way through. Rinse completely. Soak skewers in water for at least 30 minutes, prior to use. Stuff one strip of cheese in shrimp cavity. Wrap bacon strip around the outside of shrimp, ends touching. Place the skewer through the shrimp and overlapped ends of the bacon. Six wrapped shrimp per bamboo skewer. Place shrimp skewer on grill and lightly separate the shrimp. Let bacon begin to brown before basting with your favorite barbecue sauce. The skewer should have a backyard barbecue look with the sauce cooked into the shrimp. Baste one final time before removing skewer and plating.