Jalapeno Shrimpers Recipes

Steps:

• Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

Steps:

• Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.

Steps:

• Preheat broiler.
• Cut the jalapeno peppers in half lengthwise and remove stem and seeds.
• Cut each jalapeno piece into 3 long strips.
• This should leave you with 12 jalapeno strips.
• Cut into the back of each shrimp, without cutting all the way through, so that the shrimp is almost butterflied open.
• Cover the jalapenos and shrimp with boiling water in a casserole dish or heat resistant bowl.
• Let sit for 60-90 seconds then rince with cold water and pat dry.
• Partially cook the bacon, to reduce grease.
• Do not cook to crispy, you need to be able to wrap the bacon around the shrimp.
• Put a piece of jalapeno in the cut in each shrimp's back.
• Place a stick of jack cheese on top of each jalapeno.
• Wrap the bacon around each shrimp and secure with a toothpick.
• Place the shrimp on a baking sheet.
• Mix the salt, paprika, black pepper, cayenne pepper and allspice.
• Sprinkle a light coating of the spice mixture over the shrimp.
• Broil for 4-5 minutes or until the bacon is crispy and the cheese begins to ooze.
• If desired, mix cilantro and ranch dressing and serve as a dipping sauce.