Recipe for Mexican Shrimp Appetizers:

Ingredients:

* 2 lb. giant shrimp
* salt and pepper, to your taste
* 1/2 lb. grated sharp cheddar cheese
* 2 jalapeno chiles
* 1/2 lb. natural smoked bacon, sliced very thin
* 1 bunch cilantro, chopped
* 4-5 garlic cloves
* butter, as needed
* Oil for frying

Salsa for these stuffed shrimps (optional):
* 2 cups cream
* milk, as necessary
* 1 clove garlic
* 1 onion, finely chopped
* 2-3 canned chipotle peppers
* 1 tsp. chicken broth
* Salt and pepper

Procedure:

1) Clean the shrimp by peeling their shells, remove the veins if it is still there, make a cut lenghtwise from underneath, careful not to cut into the shrimp all the way. Open the shrimp in the traditional butterfly style. Slice the jalapeno chiles in thin strips; also traditionally strips of bacon are too long for wrapping shrimp, so cut the bacon in two.

2) Place the shrimp flat on a plate and there we will fill them with the grated cheese, a little bit of cilantro, one strip of jalapeno and some pressed garlic. Once filled, roll them with strips of bacon around and secure the bacon in place with a toothpick.

3) Preheat the oven to 350 ˚F; place all the stuffed shrimp over a baking sheet with edges and cook them in the oven for the time it takes for the shrimp to become cooked, or about five minutes; this is why we suggested the bacon to be thin so that it can cook in that short period of time.

4) Making the salsa: Fry the onion in a pan with a little bit of butter. Blend all remaining ingredients except milk, then pour everything back to the skillet and simmer over medium-low for a few minutes. Adjust thickness of salsa with a little cold milk and refrigerate a little bit before serving.