12 large shrimp peeled and deveined, leaving the tail on slightly butterflied
6 jalapeno peppers rinsed, halved and seeded
1 purple onion cut into 1 to 1 inch wedges
1 lb. Mont. Jack Cheese pieces
12 slices of bacon thin sliced
1 t butter
2 T lemon juice
3 T TXG Jalapeno Kiwi Jelly
1/2 t dried basil leaves (or 2 -3 fresh basil leaves chopped fine)
1/2 t black pepper
1 clove of fresh garlic, minced
1/3 cup white wine (chardonnay)
1. Heat above ingredients in a sauce pan, bringing to a boil. Lower heat , stir well. Remove from heat after 5 minutes.
2. Place a slice of cheese into the butterflied shrimp. Lay a jalapeno half over the cheese slice skin side up. Lay the onion wedge over jalapeno. While holding carefully, wrap with bacon slice to cover, leaving the shrimp tail exposed. Toothpick closed to seal.
3. Grill indirectly over medium to medium high heat on mesquite/charcoal or gas grill while basting. Grill until bacon is browned. Do not over cook. Maximum grilling time 10-12 minutes.