Abuelo’s Mexican Food Embassy is where I discovered these.  As God as my witness, this is some of the best stuff I have EVER eaten. Jalapeno’s sliver cut and a few shreds placed into a slit of a raw shrimp along with a few shreds of jack cheese. This raw shrimp is now wrapped with a slice of boiled bacon. Yeah, ya gotta boil the bacon to cook it and remove some of the fat. Why? Because once we get a couple dozen done, where gonna GRILL em’! So, as you wrap them, you’re building Shish Kabobs. 6 or 7 on a stick. Double up on the sticks and they’ll be easier to turn. Better yet, get one of those square, closing type grilling racks.

Don’t grill them on a gas grill. Do charcoal. (if you can) Also get some hickory wood chips soaking. When the coals are nice and white and ready, evenly distribute some of the hickory chips over the coals and start grilling your Shrimp Kabobs. 4 – 5 min. per side should do it. Watch them carefully, don’t let it flame up on ya. (that pre-boil of the bacon should cut way down on that) Don’t overcook em’, and watch em’ like a hawk!. . . Hickory Grilled, Jalapeno & Cheese stuffed, Bacon Wrapped Shrimp Kabobs! Culinary Heaven!

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