1 Pound medium to large 21-35 ct or 41-60 ct tiger or white shrimp
1 (4 ounce) can pickled jalapenos, sliced lengthwise
1 (1 pound) package thick-cut bacon, sliced in half
Vegetable oil, for frying
Peel shrimp but leave tail on. Butterfly shrimp deeply by cutting through back almost all the way but not in half.
Cut jalapeno into small slivers and stuff one into each shrimp one at a time. Wrap in two or three circles with bacon halves and secure with a toothpick.
Heat a deep fryer or wok to 350° F, and fry until golden brown and bacon is crispy.
Serve with Cocktail sauce, horseradish, or any other tasty sauce.