| | Directions | | Slice off the stem end of the jalapeño and use a paring knife to seed and devein the pepper. Stuff each jalapeño with a shrimp and wrap in bacon. Skewer to hold together. Grill for 3-4 minutes on each side (until shrimp turns pink). Serve with ranch dressing for dipping. |
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| Ingredients | | - |  | 12 shrimp, uncooked, peeled, and deveined (large) |
| - | | 12 Jalapenos, whole, seeded, and deveined |
| - | | 12 slices thick bacon |
| - | | Wooden skewers soaked in water for an hour |
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