Ingredients
6 extra large shrimp, [8-12 count size], cleaned and butterflied
6 bacon slices
1 large jalapeno chile pepper, seeded, deveined and sliced in long thin strips
6 toothpicks, soaked in water
Preparation
Preheat grill until very hot. Scrape cooking rack clean with wire brush. Place a little oil on a paper towel and oil cooking rack. Leave burners on high.
Place slice of jalapeno pepper into each butterflied shrimp. Wrap shrimp with a piece of bacon. Skewer shrimp with toothpick.
Grill shrimp, covered, turning once, until barely charred and bright pink. Serve hot or at room temperature with lemon wedges.
