A delightful appetizer featuring shrimp, cheese, and jalapeños wrapped in crispy bacon.
Preheat your broiler to high.
Preheating ensures even cooking and a crispy finish.
Slice the jalapeños lengthwise, remove seeds and stems, and cut each half into three strips.
Removing the seeds reduces the heat level of the jalapeños.
Butterfly the shrimp by cutting along the back without slicing all the way through.
Butterflying allows for even cooking and a space to insert the filling.
Place the jalapeño strips and shrimp in a heatproof bowl, cover with boiling water, let sit for 1 minute, then drain and pat dry.
This step softens the jalapeños and preps the shrimp for wrapping.
Partially cook the bacon in a skillet until it begins to render but is still pliable.
Partially cooking the bacon ensures it crisps up without overcooking the shrimp.
Place a jalapeño strip and a piece of cheese into the butterflied shrimp, then wrap with a slice of bacon and secure with a toothpick.
Ensure the bacon is wrapped tightly to hold the filling in place.
Arrange the wrapped shrimp on a baking sheet and sprinkle with the spice mixture.
Use parchment paper on the baking sheet for easy cleanup.
Broil the shrimp for 5 minutes or until the bacon is crispy and the cheese is melted.
Keep an eye on the shrimp to prevent overcooking.
Mix the cilantro with ranch dressing and serve as a dipping sauce alongside the shrimp bites.
Chill the dipping sauce for a refreshing contrast to the warm shrimp.
Serve the shrimp bites warm and enjoy!
Garnish with extra cilantro for a fresh touch.
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