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1
Line a baking sheet (you may need two) with tin foil and place a wire cooling rack on top of the foil.
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2
Spray rack with nonstick spray.
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3
Preheat oven to 400 F.
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4
If doing the cream cheese version, start by roasting the jalapeno over an open flame on the stove top.
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5
Turn often.
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6
Once charred on all sides, place the jalapeno in a plastic zip lock bag and seal.
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7
Once the pepper is cool enough to handle, peel the skin off.
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8
De-seed the jalapeno and chop into small pieces, mix with the cream cheese.
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9
Cut your bacon slices in thirds, or halves if using very large shrimp.
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10
(Only if doing the cream cheese version) slice the shrimp like you are butterflying it, place a small amount of jalapeno cream cheese in the sliced shrimp.
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11
(For both versions) wrap each shrimp with a piece of the cut bacon.
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12
Place the shrimp on the wire racks with the seam of the wrapped bacon seam side down.
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13
Bake for 15 minutes.
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14
Take shrimp out of the oven and drizzle with honey.
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15
Bake for 5 more minutes or until bacon is crispy and shrimp is opaque and cooked.
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16
Enjoy!
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17
Drizzle with even more honey if feeling frisky!
