Shrimp Diablos ala Joi

1 lb. fresh shrimp (uncooked, 24-26ct)
3 fresh jalapeņos
1 lb. fatty bacon (homestyle or country thick preferred)
2 cups fresh pineapple (not canned)
box toothpicks

Prep. time: 30 minutes
Yield: 24 to 26 pieces

Preheat oven to 375º.

Clean and dry a pan with edges as the bacon will yield much fat. Clean and devein shrimp, set aside to drain well. Cut pineapple into small cubes (size of half a finger notch). Slice jalapeņos across the length, thinly, for small circles. Clean off seeds to reduce heat.

Cut a strip of bacon in half. For each half-strip, place inside one shrimp, one half-notch of pineapple, and a slice of jalapeņo. Roll together so that the bacon completely encircles the stack. Pierce and fix with a toothpick and set on the pan. Repeat.

One a tray is prepared, place into hot oven. Cook for approximately 15 to 20 minutes, or until the shrimp is cooked. If you can cook until the edges of the shrimp and bacon seem slightly crispy, that is ideal. Be careful of cooking too fast and having the exteriors done and not the inside of the shrimp. Another option is to cook slowly, and then raise heat to 425º or 450º for the last minute or three.

Once done, take out of pan immediately and let cool on a plate or baking rack, where the last of the hot oil may drip away – only a couple of minutes. The oil is great for cooking, but you want them drier for the guests.

Serve while still warm!

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