15-16 Large Shrimp* peeled (tail-on) and deveined

8 slices of bacon

1 jalapeño (cut into 16 strips) sliced about 1/4-1/2” thick and 1.5-2” long

4 oz. pepper jack cheese (cut into 16 strips) sliced about 1/4-1/2” thick and 1.5-2” long

1 Tbsp homemade Blackened Seasoning  or use store-bought

Optional Cilantro Ranch Dip:

1/2 cup ranch dressing

2 Tbsp minced cilantro

1 tsp lime juice


  1. Make the Cilantro Ranch dipping sauce by mixing together cilantro, lime juice, and ranch. Store in the refrigerator until ready to use.
  2. Slice bacon strips in half cross-wise, and place them on a foil lined Large Baking Sheet  Bake for 3-5 minutes at 425ºF to slightly cook the bacon. (You just want to cook off some of the fat, and soften the bacon, but not get it crispy.)
  3. Meanwhile, butterfly each shrimp. Use a knife to to cut down the back of the shrimp (do not cut all the way through, cut only about 3/4 of the way in). Make the incision from the head almost to the tail.
  4. Place a slice of jalapeño and a slice of cheese in the opening of the shrimp, then wrap a slice of bacon around the shrimp.
  5. Skewer the shrimp. Thread through the head, then into the end of the shrimp near the tail. (If the jalapeño or cheese fall out while wrapping, you can just stick them back in after skewering.)
  6. Sprinkle half of the Blackened Seasoning  over the top of all of the bacon wrapped shrimp. Flip the skewers, and sprinkle the rest of the seasoning on the other side of the shrimp. 
  7. If using the same baking sheet as the bacon, wipe off some of the bacon oil with a paper towel, then place the skewers on with space in-between. (If using a new sheet pan, spray the pan with non-stick cooking oil first!) Broil on High for about 10 minutes, flipping half way, or until both sides are browned
  8. Eat alone, or serve with the Cilantro Ranch dipping sauce.

This Article And Recipe Adapted From This Site