Ingredients:
- 24 large shrimp, cleaned, do not remove the tail, and deveined
- 24 strips of bacon
- 2 tbsp of olive oil
- Monterrey jack cheese cut into 24 small pieces
- 2 cups of imitation crab, shredded and diced small
- 2 tbsp of mayonnaise
- 2 tbsp of finely chopped onion
- ground back pepper
Directions:
In a bowl add the imitation crab meat, mayonnaise, season with ground black pepper, onion, and stir everything together, (do not add salt because the cheese and bacon have salt) then set to the side while you prepare the shrimp. Cut the shrimp butterfly style (cut it in half were you deveined it), leaving the tail.
Stuff each shrimp with a little of the crab salad and a piece of Monterrey jack cheese, then wrap it tightly with the bacon strip. Assemble all the shrimps the same way.
In a large pan heat the oil and then cook the shrimp until the bacon has cooked well and starts to crisp a bit. Place the cooked shrimp in a plate with paper towels to soak up the excess fat, and cover with aluminum foil until you finish cooking all the shrimp.
Serving suggestion:
Serve hot with a side of red or white rice, beans, and steamed vegetables or green salad or baked potato.