12 large-jumbo shrimps, cleaned and deveined
6 low-sodium bacon, halved
3 jalapeños, seeded and cut into strips
½ (4 oz) block Monterey Jack cheese, sliced
¾ stick unsalted butter
¼ cup white wine
1 tablespoon paprika
1 tablespoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon ground black pepper
Peel the shrimps but make sure to leave the heads on and tails intact. Using a paring knife, carefully slice each shrimp from tail to tip, devein each shrimp and rinse. Sprinkle with ground black pepper and set aside. Wash and seed jalapeños, then cut into 4 long strips, making 12 sliced total. Cut slice of cheese into 12 long pieces. Set aside.
Meanwhile, heat butter and white wine in a small sauce pot and whisk until butter is completely melted. Remove from heat and set aside. In a small container with a lid, place paprika, cayenne pepper, garlic powder and black pepper, and shake to blend.
To wrap the shrimp; Stuff one small slice of cheese and one slice piece of jalapeno into each shrimp. Wrap with a half slice of bacon around each shrimp. Secure with a toothpick, or just simply place the bacon-wrapped shrimp on a clean plate, or flat surface with the tip of the bacon down. Repeat the process until finished. Brush shrimps completely with melted butter, and sprinkle with mixed seasonings. Grill on each side until bacon is golden brown and shrimps are done, but not overcooked.