• 6 large jalapeños
• 12 chunks Monterey Jack cheese
• 12 slices or half slices bacon, soft-cooked, depending on the size of the jalapeños
• 12 raw shrimp (select a size that fits your jalapeños)
• 12 toothpicks

1. Halve the jalapeños lengthwise, and remove the seeds and ribs.
2. Bring a pot of water to a rolling boil. Add the jalapeño halves to the pot, then remove from the heat. Let them sit in water for 30 minutes before draining and cooling.
3. Stuff each jalapeño half with a chunk of cheese and 1 raw shrimp. Wrap each with a bacon slice. Hold in place with a toothpick. You can make the dish ahead until this point, refrigerate, then grill later
4. Preheat the grill.
5. Grill each jalapeño until the bacon is thoroughly cooked and crisp and the shrimp is cooked, just a few minutes.
6. Serve immediately.

Parboiling the chiles and precooking the bacon allows the shrimp to cook without all of the cheese melting away.