Bacon Wrapped Jalapeño Shrimp Recipe

20 large shrimp or prawns
1 pound sliced bacon
3 fresh jalapeño's, seeded
3 to 4 slices Monterey jack cheese cut 1/4 inch thick
1 1/4 tablespoons paprika
1 tablespoon cayenne pepper
1/2 teaspoon fresh ground pepper
1/2 cup butter, melted
1/3 cup white wine
5 wooden skewers, soaked in water for at least 20 minutes.

Mix paprika, cayenne, and pepper together. Set aside. Cut the Monterey jack cheese and jalapeño's into 20 thin strips total, about 1/4 inch wide. With a paring knife, butterfly each shrimp by carefully slicing from tail to tip without going all the way through.

Stuff one piece of Monterey jack cheese and jalapeño into each shrimp, wrapping each shrimp with bacon. Place 4 shrimp per wet skewer. Place skewers in a oblong container. Melt butter in the microwave, add white wine to melted butter and stir, spoon melted butter over the jalapeño shrimp, sprinkle with hot seasoning mix. Cook shrimp skewer for 2 minutes on each side, spooning excess butter over the top while cooking. Serve warm.