A savory & delicious hors d’oeuvre
2 lbs. of 16/20 fresh Argentina jumbo shrimp, peeled and deveined
1 lb. of bacon
1½ lb. of cream cheese
½ cup shredded Parmesean cheese
2 oz of goat cheese
2 tbs diced celery
2 tbs chopped green onions
1 tbs chopped fresh parsley
Season with salt and pepper to taste
1 tbs dill weed
2 oz of Boursin cheese
Use a fork to blend all ingredients together. Use mixture within 10 days.
Cook bacon until about halfway done. Cut bacon strips in half.
Place shrimp on bacon and roll a marble-sized ball of the seasoned cheese mixture and place it on top of the shrimp. Wrap the bacon around the shrimp and cheese ball, add a slice of jalapeño pepper if desired, and secure with a toothpick.
Put wrapped shrimp on a sheet pan that is lightly coated with non-stick spray.
Cook at 375 degrees F for about 10 minutes.