Bacon and Jalapeno-Wrapped Shrimp with Cheese Dipping Sauce

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.