Shrimp Brochette

By MichelleF

Ingredients

• 1 lb. medium shrimp, peeled & deveined
• 4 oz. cream cheese OR 4 slices Pepper Jack cheese, cut into thin strips
• 2-3 jalapeños, seeded & cut into thin strips
• 15 or so slices (half as many as shrimp) Center Cut bacon, cut in half
• Tony Chachere’s
• Garlic salt
• Pepper
• Olive oil or melted butter

Preparation

Step 1

Butterfly the shrimp by running a knife down the back side of the shrimp, but not slicing all the way through. Remove the tails or leave them on--I like to remove the tails so the shrimp can just be popped into the mouth. Press a scoop of cream cheese into the shrimp, or add a strip of Pepper Jack cheese. Place a strip of jalapeño on the cheese. Wrap shrimp with half a slice of bacon. Put on a greased baking sheet. Season with Tony’s, garlic salt, & pepper. Drizzle with olive oil or melted butter. Bake at 375 for about 30 minutes or until the bacon is crisp. These can also be put on skewers & grilled for about 3 minutes per side or until the shrimp is done & bacon is crisp. We have this as an appetizer, but it can also be part of a meal.