Bacon Wrapped Shrimp w/Pepper Jack Cheese
30 Large Raw Cleaned and deveined Shrimp and tail removed
10 Strips of Bacon (Cut into 3 smaller strips after cooking)
Fresh Cracked Black Pepper
8 Slices of Pepper Jack Cheese (Sliced into 4 smaller squares)
Extra Virgin Olive Oil
30 tooth picks
Preheat oven to 425 degrees.
Arrange the raw bacon in a skillet before turning on the burner. (This will cause less shrinkage when cooking) Cook the bacon until almost done. Set aside. (The bacon will continue to cook when it is placed in the oven later.)
Rinse shrimp and pat dry. Then season them with pepper and toss with the Extra Virgin Olive Oil. Add the bread crumbs and toss until coated.
Assemble the Shrimp as follows:
Take a coated shrimp add fold the small square of cheese and place it on the shrimp. Take the semi – cooked bacon strip and wrap it around the cheese topped shrimp and skewer with the tooth pick. Place the skewered shrimp on a cookie sheet that is lined with aluminum foil and sprayed with cooking spray.
Repeat until all shrimp have been assembled and place on the cookie sheet.
Place in oven on middle rack. Cook for 5 minutes or until bacon is crispy. Remove from oven and take shrimp off the cookie sheet as to not over cook the shrimp.