(The time it takes to slice, stuff and wrap the shrimp will be well-rewarded. The crisp bacon coating holds the heat from a jalapeño that’s put in check by the creamy Monterey Jack, all delivered in one mighty tasty crustacean.)


  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons freshly-ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 pounds large shrimp, peeled, deveined and rinsed (Available at the market from Lil Emma’s Seafood)
  • 2 ounce Monterey Jack cheese, cut into thin strips
  • 3 jalapeños, halved, seeded and cut into thin slices (Available at the market from PEAS Farm)
  • 1 pound bacon strips, halved (Available at the market from Shiner Pork)
  • 1/4 cup butter, melted
  • 1 lime, quartered


  1. In a small bowl, mix together garlic powder, paprika, black pepper and cayenne pepper. Place shrimp in a large bowl and season with 3/4 of the spice mixture, tossing evenly to coat.
  2. Working with one shrimp at a time, make a slit about 3/4-inch long at base of shrimp. Place one jalapeño slice and one cheese slice in cut slit, then wrap base of shrimp all the way around with a half-slice of bacon. Repeat with rest of shrimp.
  3. Thread shrimp onto skewers and season lightly with remaining spice mixture. Brush shrimp lightly with melted butter.
  4. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill shrimp over high heat until bacon crisps and shrimp just cook through, about 2-3 minutes per side. Remove to a platter and serve with lime wedges.