Bacon-Wrapped Cheesy Jalapeños

Lynae Fearing and Tracy Rathbun from Lovers Seafood & Market stop by the Good Day kitchen to make a dish that can be served as an appetizer or meal.

Bacon Wrapped Cheesy Jalapeños

6 (ea.) medium to large-sized jalapeños 
6 (ea.) large Shrimp (size 16-20 to a pound)
1/2 CUP shredded mozzarella cheese
1 teaspoon blackened seasoning
1 teaspoon dill salt
6 (ea.) slices of raw bacon

Need: One deep fryer; may fry in oil in a pan if need be; or in an oven.

Slice jalapenos in half lengthwise and deseed.

One raw shrimp is placed inside each jalapeno half and seasoned with the blackened seasoning spice and dill salt

Shredded mozzarella is divided into 6 approximately equal sections.

Shredded mozzarella is sprinkled on the top of each jalapeno-stuffed shrimp.

Wrap the jalapeno stuffed with shrimp and shredded cheese in a slice of bacon; starting with the bottom and wrapping clockwise until reaching the top.

Use wooden skewers to keep the loose end of the bacon in place by stabbing it through the end of the bacon into the jalapeno until it pokes out the end.

Cook 3 minutes at 350 degrees in a deep fryer.

Makes 6 Bacon Wrapped Cheesy Jalapenos