-
1
Preheat broiler.
-
2
Cut the jalapeno peppers in half lengthwise and remove stem and seeds.
-
3
Cut each jalapeno piece into 3 long strips.
-
4
This should leave you with 12 jalapeno strips.
-
5
Cut into the back of each shrimp, without cutting all the way through, so that the shrimp is almost butterflied open.
-
6
Cover the jalapenos and shrimp with boiling water in a casserole dish or heat resistant bowl.
-
7
Let sit for 60-90 seconds then rince with cold water and pat dry.
-
8
Partially cook the bacon, to reduce grease.
-
9
Do not cook to crispy, you need to be able to wrap the bacon around the shrimp.
-
10
Put a piece of jalapeno in the cut in each shrimp's back.
-
11
Place a stick of jack cheese on top of each jalapeno.
-
12
Wrap the bacon around each shrimp and secure with a toothpick.
-
13
Place the shrimp on a baking sheet.
-
14
Mix the salt, paprika, black pepper, cayenne pepper and allspice.
-
15
Sprinkle a light coating of the spice mixture over the shrimp.
-
16
Broil for 4-5 minutes or until the bacon is crispy and the cheese begins to ooze.
-
17
If desired, mix cilantro and ranch dressing and serve as a dipping sauce.
