- 1 teaspoon smoked paprika
- 1 teaspoon chile ancho powder or mild chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon crushed oregano
- 1/2 teaspoon chile de arbol powder or Cayenne pepper
- 1/2 teaspoon pepper
- Salt to taste
You will also need:
- 12 jumbo shrimp (12 to 15 count per pound)
- 3 fresh jalapeño peppers (or green bell pepper if jalapeno is not available)
- 4 ounces pepper jack cheese or quickmelt cheese
- 12 strips bacon
- 1/3 cup your favorite hot sauce, wing sauce or barbecue sauce
- wire rack placed on top of baking sheet is the best way to cook these.
- In a bowl, combine the spice mix. Add salt to taste, set aside. Place the jalapeños in a small pan, drizzle with a teaspoon of oil and heat to medium heat. After a few minutes, the skins will start to blister and blacken. Turn as needed and remove from heat to cool. While the jalapeños are roasting on the stovetop, prepare the shrimp.
- Peel and clean the shrimp, leaving tails on. With a small, sharp knife cut the shrimp open as much as you can without cutting it in half all the way through. You want as much space to place the cheese and jalapeño inside. Once shrimp is ready, lightly season it with spice mix, cover shrimp and chill for now.
- Cut the pepper jack cheese into small one inch matchstick size pieces. If they are too long the cheese will melt and leak out. Place onto plate and freeze until ready to use.
- Carefully remove the stems and seeds from jalapeños and slice each pepper into 4 equal size strips. Preheat oven to 450ºF. Place the metal rack on top of baking sheet, set aside. Place a piece of cheese and strip of jalapeño inside open side of shrimp. Wrap with bacon as tight as you can and place onto rack. When all done season with remaining spice mix. Bake for 15 to 20 minutes or until bacon is cooked. Remove from oven, baste with your sauce of choice and place under the broiler for 1 to 2 minutes. Remove from oven and baste before serving.
Credits to: hispanickitchen.com