- 12 unpeeled medium-sized fresh shrimp
- 12 jalapeno peppers
- 6 bacon slices, halved lengthwise
- cream cheese
- mozzarella or ricotta cheese
- 1 green onion, chopped
- lemon juice
Peel shrimp, and de-vein, if desired. Cut a slit in each jalapeno pepper; remove seeds and membranes. Carefully place one shrimp, knife-full of cream cheese, slice of mozzarella or ricotta and a pinch of green onions in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan. Broil 5 ½ inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm. Top with lemon juice. Tip of the Week: The easiest spicy queso dip in the world: 1 can of Rotel to 4 oz. of Velveeta cheese. Ina microwave safe bowl, pour Rotel and top with cheese. Cube the cheese so it melts better. Microwave on high for 1 minute. Stir. Repeat until all the cheese is melted. Serve hot!