Jalapeno Stuffed Bacon Wrapped Grilled Shrimp Wash and shell raw fresh shrimp, leaving tail tips in place. Cut a slit in the top of the shrimp, and remove the vein. Place a toothpick sized sliver of fresh raw jalapeno, inside the slit. Press slit shut, with sliver in place, and wrap a small length of thin sliced bacon, one time, around the shrimp. Skewer the wrapped shrimp on a meat skewer, by running the skewer into the lower head area, and out near the base of the tail. Pack shrimp snugly onto the skewer, to help hold shrimp in place. After the skewer is full, lay flat in a shallow dish, and sprinkle with: Celery salt, lemon pepper, and a light dash of garlic powder. Any spice can be tried- let your taste buds be your guide. Grill the shrimp on a medium hot grill until the bacon is crisp. The lower tail sections may blacken- this isn’t important. If the shrimp appear to be drying too much during grilling, baste the cooking shrimp with melted butter. Grilling time will only be about 15 minutes, or so with a hotter grill.