Stuffed Shrimp.

 Stuffed Shrimp

Shrimp stuffed w/ Fontina cheese/wrap-prochuito&bacon/Served with fresh mozzarella, &goat cheese
For each shrimp, you will need,
l large shrimp- (preferably 16 count, which means you'll get 16 shrimp per pound, and they will be large)
1 piece of 1/4 inch thick x 1/4 inch wide x 2-3 inches long -Fontina cheese.
1/2 piece of very thin proscuitto
1/3 piece of bacon
1/2 tbsp of barbeque sauce

Be sure and clean your shrimp well, and devein them.  I'll add that to techniques page at some point.  Either use a shrimp deveiner, or cut down the outside of the shrimp at the tip of the back, then you will see a membrane, sometimes black, remove this, wash with cool water.

Cut a little further in to allow for a piece of cheese. Place the cheese into the shrimp lengthwise. Close the shrimp up.  Place the 1/2 piece of proscuitto on your working surface.  Place the shrimp at one end, and roll it around the shrimp.  Do the same with the 1/3 piece of bacon.  Dip in barbeque sauce.  Bake on a greased cookie sheet or a silpat (silicone baking sheet) at 350 degrees F for 15-20 minutes.  For best results, turn over during the last 1/2 of the cooking.
Serve as is, or with some nice cheeses or a salad.