It's that time of the year again... FOOTBALL SEASON. Blow all of your tailgating buddies away with this...I'm going to let you in on a secret recipe, "Bacon-Wrapped BBQ Shrimp" - my way. I am not going to lie to you... the recipe you are about to read is one of  best recipes, if not the best,  in the world regarding BBQ shrimp... I'm not kidding. Yes, I will warn you:  People will literally fight for the last piece (I've seen it happen, on numerous occassions, and it's not pretty). My advise to you: MAKE PLENTY TO GO AROUND, unless you want trouble... This dish makes for an absolute, delectable hor' dourve, main course, or GAME DAY MUNCHY. Simply follow the recipe steps below, and I promise, you will not be dissappointed. Enjoy! --- FYI --- Allow one hour for preparation and cooking...

Ingredients:

• 1lb to 2lb - fresh jumbo shrimp (pealed, deveined, & butterflied - tails on)
• 1lb - pork bacon cut into halfs (feel free to substitute with turkey bacon)
• several (4 or 5), whole, pickled jalapeno peppers (sliced into strips - long-way, 1/4" thick)
• Cobly Jack cheese (cut into 1"L x 1/4"W x 1/4"H cubes)
• 1 fresh lemon
  
• 1 box of tooth picks
  

Tools:

• 1 (one) good knife - I use a Cutco Santoku - Find Cutco Santoku knives on eBay
  
• 1 (one) cutting board - Bamboo Cutting Boards or Polyurethane Cutting Boards
• 1 (one) gas or charcoal grill - BBQ Gas Grill or BBQ Charcoal Grill on eBay
• 1 (one) grill topper (keeps small pieces from falling through grill surface) - Grill Toppers on eBay
• 1 (one) set of tongs - Cooking Tongs
  

Directions:

1. Preheat grill
2. In a saute pan, render bacon until it is half-way cooked (still fatty - not crisp) - turn off heat and remove bacon from hot eye and let cool
3. Take one shrimp and place one slice of jalapeno pepper and one slice of Colby Jack cheese inside butterfly - Wrap each shrimp with rendered bacon and place a toothpick into the center to hold bacon in place. Repeat for each shrimp.
   
4. With grill set to medium heat to medium-high heat, rub grilling surface with vege oil to reduce sticking. Place wrapped shrimp on grill topper - grill until bacon is cooked to desired texture or "doneness" (turn occassionally to deter scorching/burning). DON'T OVER COOK THE SHRIMP - Bacon does not have to be "crispy" before it is eatable. ***Shrimp usually take a couple of minutes to cook***
   
5. Squeeze juice of  lemon on each shrimp before removing from grill.
   

                       

Plate Presentation:

• Serve hot off grill - Trust me... These shrimp are phenominal alone... But you can:
  
• Dip Shrimp in whole grain dijon mustard (preferrably) - Find Good Dijon Mustard on eBay
  
• Or, puree a mixture of 1/4 cup sour cream, 1/4 cup plain yogart, 1/4 Dukes Mayo, 1 small can of Pineapple Chunks, and a dash or two of ground cayenne pepper - salt and ground black pepper to taste (served chilled) - this sauce gives it that "sweet & spicy kick".
  
• Serve on top of a salad with a creamy-sundried tomato vinegret dressing... A great, refreshing, mid-day snack.
  

Wine Pairings:

• Drink a good Chardonnay, Sauvignon Blanc, or Riesling
• ....Or, just go with your favorite BBQ / Game-Day-Beer
  

Tailgating?:

If you are tailgating, simply prepare the shrimp in advance and keep them on ice until ready to cook.

I hope you enjoy the dish as much as I do... Let me know.