Bacon, shrimp, jalapeños, and cheese. What's not to love?
This was one of Claire Robinson's five ingredient recipes, and I made it the day after I saw the episode. We finished these off in no time. It's a little time consuming, but not at all difficult. You won't be disappointed by the results.
Bacon and Jalapeño-Wrapped Shrimp with Cheese Dipping Sauce
8 thin slices bacon
8 roasted jalapeños, sliced in half and seeded
16 large shrimp, peeled and deveined
Freshly ground black pepper
1 1/2 cups shredded Monterrey jack cheese
3/4 cup cream
Preheat oven to 400. Cut each piece of bacon in half and place them on a baking sheet. Bake until half cooked, 4-5 minutes. Remove and set aside until cool enough to handle.
Hold one strip of the roasted jalapeño in the belly of each shrimp, and wrap it with a half piece of bacon. Secure with a toothpick and season with pepper to taste. Repeat with the remaining shrimp. Arrange the shrimp on a foil or parchment-lined baking sheet, and bake until shrimp are just cooked, about 10 minutes.
Meanwhile, make the cheese sauce by adding the cheese and cream to a glass bowl. Put the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Slowly stir until the cheese is melted into the cream and is fully blended.