12 Large Shrimp peeled & deveined, leaving the tail on slightly butterflied
6 Jalapeno Peppers rinsed, halved and seeded
1 Purple onion cut into 1 to 1 inch wedges
1 lb. Monterey Jack Cheese pieces
12 slices of bacon thin sliced
1 T. Butter
2 T. Lemon juice
3 T. TXG Jalapeno Kiwi Jelly
1/2 T. Dried basil leaves (or 2-3 fresh basil leaves chopped fine)
1/2 T. Black pepper
1 Clove of fresh garlic minced
1/3 cup white wine (chardonnay)
Heat above ingredients in a sauce pan, bringing to a boil. Lower heat, stir well. Remove from heat after 5 minutes. Serve with Pineapple & Mango Pico de Gallo
Place a slice of cheese into the butterflied shrimp. Lay a jalapeño half over the cheese
slice skin side up. Lay the onion wedge over jalapeño. While holding carefully, wrap with bacon slice to cover, leaving the shrimp tail exposed. Toothpick closed to seal.
Grill indirectly over medium to medium high heat on misquite/charcoal or gas grill while basting. Grill until bacon is browned. Do not over cook. Maximum grilling time 10-12 minutes.