Mexican Filled Shrimp

• 36 jumbo shrimp, deveined, and open (like a butterfly)
• 3 cups manchego cheese, grated
• 300 g bacon
• 1 12 cups sour cream
• 12 cup mayonnaise
• 3 chipotle chiles
• 2 garlic cloves, minced
• 12 cup butter, melted
• 12 cup olive oil
• fresh parsley leaves, to decorate
• salt and pepper

1. Place the open shrimp over a flat surface and season with salt and pepper to taste.
2. Fill each shrimp on the open back part with 1 tablespoons manchego cheese.
3. Close the shrimp and secure them by rolling around them a slice of bacon.
4. Secure with toothpicks and take them to the fridge 2-3 hours.
5. Note: you can cut thin strips of the cheese instead of grating it and that way you can skip the refrigeration time.
6. For the sauce: in the food processor (or in a blender) put the sour cream with the mayo, the chipotle chiles, the minced garlic and salt & pepper of your taste).
7. Put it in the fridge until used to serve.
8. In a large skillet, heat the butter and olive oil.
9. Place 4-5 shrimp at the time and fry them until the bacon is thoroughly cooked (10 minutos approximately for each shrimp).
10. Take the shrimp out and place them over a papel towel to absorb excess oil.
11. Serve with the chipotle sauce prepared and decorate with some parsley leaves.

jumbo shrimp, manchego cheese, bacon, sour cream, mayonnaise, chiles, garlic, butter, olive oil, parsley, salt

Taken from www.food.com/recipe/mexican-filled-shrimp-237793 (may not work)