Here is a recipe with little if any authenticity, but an awful lot of flavor. The name basically refers to the shrimp being wrapped in bacon, but we go a step further to make them a little bit more exciting. That said, they pretty good with just the bacon so if you feel lazy you can leave out the cheese and/or hot pepper.

Wrapping the shrimp with bacon while holding everything in place can be challenging. I find starting at the tail works best. Also it works a lot better to use the cheapest, thinnest-sliced bacon you can stand, because it will stretch a little as it goes around, and it will more readily adhere to itself as it cooks.

These could be rolled and skewered ahead of time, and held in the fridge for up to a day before grilling. It’s really best to store them skewered so that the bacon is held in place. When making them ahead, make extra certain that your hands and surfaces are clean and sanitary.

Makes enough for 4 people, about 20 shrimp.

Equipment:
• paring knife (or shrimp deveining tool, if you happen to have one)
• two (2) skewers per serving

Ingredients:
1 lb U-21 shrimp (meaning roughly 21 to a pound)
1 ea jalapeño or serrano/anaheim/thai bird chilis
1 slice cheese (almost any cheese will do)
1 lb thin-sliced bacon enough for one per shrimp

Procedure:
1. Rinse the shrimp well in clean, cool water
2. Peel and devein the shrimp, leaving the tails on
3. Slice panels off the jalapeño and then slice them lengthwise into long slivers, to get at least one per shrimp.
4. Slice the slice of cheese into similar matchsticks, one per shrimp.
5. Lay a sliver each of pepper and cheese along the groove of the deveined shrimp, then wrap the shrimp with bacon.
6. Repeat with each shrimp.
7. Using a pair of skewers, make servings of the bacon-wrapped shrimp, generally 5 to a person.
8. Store the shrimp in a tightly-sealed container in the fridge for up to a day.
9. Allow the shrimp a little time to come to room temperature if need be before grilling.
10. Grill over a hot fire for about 3 minutes per side, which may seem long, but the bacon wrapping causes the shrimp to cook more slowly.
11. Once the bacon looks toasty and delicious, the brochettes are done. Take them off the grill immediately. By the time they’re cool enough to handle to get them off the skewers, they’re ready to eat.

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