Bacon Wrapped Shrimp In Garlic Butter

• 2 pounds Jumbo Shrimp (Peeled, Deveined and Butterflied Open)
• 4 Serrano Peppers (washed, seeded and cut into thin strips)
• 1 pound Bacon, thin cut and cut in half
• 4 ounces Monterey Jack Cheese (cut match stick size)
• 1 Stick Butter (melted)
• 1 tablespoon Garlic Powder

1. Butter (melted)
2. Prepare shrimp as outlined above and keep refrigerated until ready to use. Melt butter and mix in garlic powder and set aside. Cut bacon strips in half and "stretch out" a bit and set aside. Cut Serrano peppers into strips (using gloves so as to not burn yourself) set aside. Cut Monterrey Jack Cheese into match stick size and set aside.
3. Prepare shrimp as outlined above and keep refrigerated until ready to use. Melt butter and mix in garlic powder and set aside. Cut bacon strips in half and "stretch out" a bit and set aside. Cut Serrano peppers into strips (using gloves so as to not burn yourself) set aside. Cut Monterrey Jack Cheese into match stick size and set aside.
4. Place each rolled up shrimp on foil till done. I like to place the whole piece of foil with shrimp on grill together. Grill each side about 1-2 minutes until bacon is a crispy brown on all sides and shrimp pink. Remember that bacon should be fully cooked before eating.
5. TIPS:rnKeep shrimp cold while preparing dish.rnUse thin cut bacon as the thick cut is hard to cook and too fatty once off grill.rnUse rubber or vinyl gloves while de-seeding Serrano as with any pepper, it can burn you and take about a day to stop the burn.rnInstead of Garlic Powder, I order large "Garlic Garni" which is a fabulous powder right from Gilroy, CA - low sodium. The 1 lb 6oz container lasts us about a year.

shrimp, serrano peppers, bacon, cheese, butter, garlic

Taken from food52.com/recipes/12546-bacon-wrapped-shrimp-in-garlic-butter (may not work)