Makes 8 servings.

16 large shrimp, peeled and de-veined
4 pickled jalapeno peppers, seeded and cut into 16 strips
4 strips of bacon, each cut into 4 pieces
3 Tbls. olive oil
Salt and Pepper to taste

Bring a small saucepan of water to boil and blanch bacon for 2 minutes. Drain bacon on paper towels; pat dry. Set aside. Pre-heat broiler. Spread 1 Tbls. of the olive oil on the bottom of a small baking sheet or broiler pan.

Sprinkle raw shrimp with salt and pepper (you can use a little paprika and garlic powder if you like). Lay 1 strip of jalapeno on a shrimp where the back of the vein was, then wrap in 1 strip of bacon. Put shrimp on broiler pan with the bacon "seam" down (meaning the side of the shrimp with the end of the bacon strip). Continue wrapping until all shrimp are done. Drizzle or brush with rest of the olive oil.

Broil about 8 inches from heat for 2 minutes. Turn shrimp over and broil for an additional 2 minutes, or until just cooked through.

Serve as is or with melted butter and a squeeze of lemon.