SHRIMP EMBROCHETTE RECIPES

Steps:

• Clean and devein shrimp, leaving the last section and tails intact.
• With a paring knife, carefully slice each shrimp from tail to tip.
• Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
• Cut slice of cheese into 12 small pieces.
• Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
• Wrap a half slice of bacon around each shrimp.
• Place shrimp on a wet skewer.
• Repeat this process until all shrimp have been placed on skewers.
• Place in refrigerator for a few minutes while you prepare the rest of the recipe.
• Mix the paparika, cayenne pepper and black pepper together.
• In a small skillet, heat butter and white wine until butter is completely melted.
• Prepare grill.
• ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
• Remove shrimp from fridge and brush completely with melted butter.
• Sprinkle with seasonings.
• Grill on each side until shrimp are done.

Steps:

• "Sautee butter, lemon juice and garlic in sauce pan until bubbling, then remove from heat. Preheat oven to broil Lightly cook bacon so it is somewhat pre-cooked but not crispy. Peel, de-vein and butterfly shrimp Cut jalapenos into quarters length-wise and remove seeds. Cut bacon strips in half For each shrimp, put stip of jalapeno down the center, then wrap in bacon, and secure with toothpick or small wooden skewer. Place shrimp in 9x9 Pyrex baking dish Pour butter over shrimp, ensuring each shrimp is fully coated with butter. Broil for 15-20 minutes. Turn shrimp after 7 minutes and brush again with butter at bottom of dish."