12 medium, fresh, raw shrimp
1 small jalapeño
12 slices Jones Dairy Farm Dry Aged Bacon
4 bamboo skewers or toothpicks, soaked in water
1/2 cup barbecue sauce
Preheat oven 350˚F.
Shell shrimp leaving tail intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and de-vein.
While wearing rubber gloves, remove seeds from pepper and cut into 12 slivers.
Make a shallow cut into the underside of each shrimp and insert a piece of pepper.
Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles.
Bake for 10 minutes until done, but not crispy. Baste with barbecue sauce. Grill or pan sear, uncovered, for 4 to 5 minutes.
Turn, baste and grill an additional 4 to 5 minutes, or until bacon is crisp and shrimp has turned pink. Serve with additional barbecue sauce (discard any remaining sauce used for basting).