1. Slice raw shrimp down the back side to form a small pocket. 2. Slice chipolte chiles into very thin strips; Place one strip in shrimp pocket. 3. Wrap one half slice of bacon around shrimp. 4. Continue this process until all shrimp are stuffed and wrapped. 5. Place small amount of oil in a non-stick skillet; place shrimp in skillet and fry over medium heat until bacon crisp and shrimp no longer pink. 6. Remove shrimp and place in a casserole dish. 7. Sprinkle with Monterey Jack Cheese. 8. Place in broiler to just melt the cheese. 9. Serve immediately. ---------------------------------------------------------------------------
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