| | Directions | | Heat oil in a deep-fryer or large saucepan to 350°. Cut the shrimp along the back, nearly through to the front to butterfly them. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients. Cook the shrimp in batches in the hot oil until bacon is crispy and golden brown, about 2 to 3 minutes. Drain on paper towel lined plate before serving. |
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| Ingredients | | - |  | 1 quart vegetable oil for frying |
| - | | 32 peeled and deveined medium shrimp, tail-on |
| - | | 1 can pickled jalapeno peppers, cut into slivers (4 ounce can) |
| - | | 16 slices bacon, cut inch half |
| - | | 32 toothpicks |
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