Preheat your grill to about 400 degrees.

If your shrimp are not deveined when you buy them, use kitchen shears to cut down the back of the shrimp (the top or longer side) and remove the shell. You can leave the tail on or off, your preference (I remove it). With a paring knife, slice into the shrimp along the backside and remove the vein if you see one.

Also, do not forget to remove the second vein along the bottom of the shrimp! You won’t have to make a very deep cut there, just a slight score and you can scrape that smaller vein out

Lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon. Grill the shrimp on each side for maybe 2 minutes or whenever you think the bacon is right.

Push this recipe over the top by butterflying the shrimp and filling with cream cheese. Skewer them then marinade in sweet pepper or ginger sauce!