Stuffed And Grilled Shrimp

• 2 lbs super jumbo shrimp (about 12 to 14 shrimp)
• 1/2 lb monterey jack pepper cheese (cut in thin slices)
• 1/2 lb sharp white cheddar cheese (coon's brand)
• 1 lb hickory smoked bacon
• 4 ounces allegro hot & spicy creole marinade
• toothpick

1. Cook the bacon until almost done, but not crispy. Must still be flexible. (I do this in the microwave).
2. Butterfly shrimp almost completely through, place in baggie with marinade and mix well.
3. Marinate shrimp for 15 to 25 minutes. Remove from marinade and insert one slice each of the two cheeses into the shrimp and fold closed.
4. Use a bacon strip to wrap up the shrimp neatly and seal in the cheeses.
5. Secure the bacon with toothpics.
6. Place over fire on the grill, cook until the bacon is finished and the shrimp are tender, about 5 minutes or so depending on fire temperature.
7. Remove toothpics and serve as finger food.

shrimp, monterey jack pepper cheese, cheddar cheese, hickory smoked bacon, allegro

Taken from www.food.com/recipe/stuffed-and-grilled-shrimp-137816 (may not work)