Besitos Calientes "Hot Little Kisses"
|8||26-30 shrimp, peeled and deveined|
|8||canned pickled jalapeños, seeded and halved|
|¼||pound pepperjack cheese, cut into small rectangles|
|4||slices applewood smoked bacon, cut in half|
|½||cup sour cream|
|½||bunch cilantro, chopped fine|
|juice of 1 lemon|
|1/8||cup red onion, small dice|
|salt and pepper|
Stuff jalapeños with pepperjack cheese and shrimp. Wrap each with ½ slice of bacon and thread onto a wooden skewer. Grill on a BBQ or sauté in a pan until the bacon is halfway done. Transfer to a 350 degree oven and bake until the shrimp and bacon are cooked, about 5 to 10 minutes.
Combine sour cream, cilantro, lime juice, and red onion in a bowl. Season with salt and pepper. Pour sauce into a ramekin and place in the middle of a serving platter. Arrange cooked jalapeños around the ramekin. Garnish with a sprig of cilantro.
Recipe serves 4.