Ingredients
- oz Monterey Jack cheese, cut into thin strips
- large shrimp, peeled, deveined, and butterflied
- slices bacon, halved crosswise
Instructions
-
Step 1
First, preheat your oven to 450°F. While it’s heating, give those shrimp a quick check to make sure they’re butterflied properly—slice them almost in half lengthwise but leave the tail section connected so they open like a book. Now, take your cheese strips and place one inside each shrimp, gently pressing the shrimp back together to hold it in place. Then comes the fun part: wrapping. Take half a bacon slice and wrap it snugly around the shrimp, completely covering the cheese. Secure everything with a toothpick. I find that using a toothpick pushed through the thick part of the shrimp and bacon keeps it from unraveling in the oven. Arrange the wrapped shrimp on a baking sheet—no need to grease it since the bacon will render fat. Bake for 10 to 15 minutes, keeping an eye on them
-
Step 2
the bacon should be crisp and the shrimp opaque. Let them cool for just a minute before serving because that cheese gets molten. They’re perfect straight out of the oven.