12 ounces asadero cheese
20 large shrimp
20 strips bacon
1 bunch fresh basil leaves
Peel and vein the shrimp. Slice along the backside as far down as possible with out it falling apart. Lay shrimp flat on their backs. Separate the asadero cheese, two slices at a time, and cut into 1/4" rectangles. Place a piece of cheese and a basil leaf in the middle of the shrimp and fold over. Wrap with a strip of bacon, overlapping each wrap and secure with a toothpick. Grill on a hot grill until bacon is cooked. (You could also pan broil).
courtesy of: divine.ca: Canada's online women's magazine