Besotes Caliente "Hot Kisses"

Directions

1. Plan to pre-heat the grill or the broiler about 15 minutes before finishing the preparation. Medium heat for grill and not too close broiler element.
2. Cut the goat cheese into 24 small oblong pieces, ~1" long. Place in freezer while preparing shrimp & jalapenos.
3. While wearing latex kitchen gloves, just barely cut the stem top off & core the fresh jalapenos. To do this, you will need to cut a single slice almost the length of the pepper on only one side, but stopping just short of the pointy bottom. An easy way to core the jalapenos without special tools, is to hold it in one hand and rotate a butter knife down the center of the pepper.
4. Stuff & wrap each pepper: Tuck a piece of goat cheese and one shrimp in each pepper; then wrap a slice of bacon around covering the whole pepper. Anchor bacon in place with two toothpicks as skewers.
5. Cook ~10 minutes, turning several times. The time is very imprecise, because of the variance in grill or broiler temp. You want it hot enough to cook quickly, but slow enough to cook, not blacken the bacon. They are done when the bacon is nice and caramelized.
6. These are hard to let cool enough to eat, but are good at room temp. Hot, creamy, smoky and a little sweet, no-one can eat just one.