Serves 8 portions (3 pieces each) 24  10-15 count Texas shrimp 1/2 ounce fresh Texas cilantro 1    pound mixed Monterrey Jack and cheddar cheese, shredded 1    whole jalapeno pepper 24  slice applewood bacon, cut in 4 inch slices    Canola oil for frying 24  toothpics
						Lay out bacon on workspace.  Place shrimp uncut side down across bacon strips and flatten, leaving 1/2" on one side.  Place approximately 1 tablespoon of cheese, compacted, in the cavity of the shrimp.  Overlay the excess bacon and roll up the bacon over the shrimp as tightly as possible, ensuring that the shrimp is covered with bacon.  Secure with toothpicks.
	Remove shell and tail of shrimp.  With pairing knife, slice shrimp from head to tail approximately 1/3 of the way into the shrimp and devein.  Remove stems from cilantro and finely chop.  Add to cheese.  Slice jalapeno from top to bottom.  Remove stem and seeds. Chop fine and add to cheese mix.  Mix thoroughly.					In a saute pan heat oil and fry bacon wrapped shrimp in pan until bacon is crisp and brown, turning while cooking.  Place in 300 degree oven for 6 to 8 minutes to finish.  Remove toothpicks and serve.
			Chef Kevin Williamson's Ranch 616 menu combines hearty portions of traditional diner fare with distinct Southwestern flavors, creating a dining experience not to be missed.   Camarones Rellanos packs a great Texas Punch.
		Chef Kevin Williamson   -     Ranch 616    -    Austin, Texas