Hot Bacon Shrimp

Very simple, but very good. These make wonderful appetizers.

8 Servings

24 large shrimp, (16-20 count), peeled, with tail shell intact, and deveined

8 ounces mozzarella cheese, cut into 24 long pieces

12 slices bacon, cooked until lightly browned but not crisp

2 tablespoons chopped jalapeno peppers

Preheat the broiler. Wash the shrimp and pat dry. Butterfly the shrimp, and cut each piece of bacon in half.

Fill the center of each shrimp with about 1/4 teaspoon chopped jalapeno, top each with a piece of cheese, and wrap a piece of bacon around all. Secure the bacon with a toothpick.

Place the shrimp on a baking sheet and broil until they turn pink. Turn the shrimp and return to the broiler until the cheese begins to melt. Serve immediately.