Cheese Filled Shrimp
|Shrimp||12 Large (Colossal-Size Shrimp , About 15 Pieces Per Pound))|
|Jack cheese||2 Ounce|
|Bacon slices||6 , cut in half crosswise|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Tomato based cocktail sauce||1⁄2 Cup (8 tbs)|
Peel shrimp (leave shell on tail, if desired) and devein.
Starting about 1/4 inch from head end, cut along back of each shrimp to make a pocket about 3/4 inch deep and 1 1/2 inches long.
In center of slit, make a 1/4 inch cut through shrimp.
Cut cheese into 1-inch triangles about 1/2 inch thick.
Tuck 1 point of the triangle into the 1/4-inch cut.
Tightly wrap a half slice of bacon around shrimp to enclose cheese.
Impale a slender wooden skewer through tail end of shrimp and then through bacon and cheese.
If made ahead, cover and chill up until next day.
Coat shrimp in crumbs.
In a deep 3- to 4-quart pan, heat about 2 inches oil until it reaches 350° on a thermometer.
Cook 3 or 4 shrimp at a time, turning if needed, until golden and cheese begins to melt, about 1 1/2 minutes.
Drain shrimp on paper towel-lined pans in a 150° oven, up to 20 minutes.