Prepare shrimp: Rinse shrimp with cold water. Remove the shell, but leave the
tail portion intact. Devein and rinse. With a sharp knife, cut the shrimp along
the inner, underneath side; do not cut completely through to the top of the shrimp.
Place one piece jalapeno inside cavity of shrimp. Wrap one strip of the bacon around
the shrimp body (not the tail). Fasten with toothpicks or thread shrimp onto a metal
skewer. Repeat with remaining shrimp and place them in a flat glass, ceramic or
stainless steel dish.
For Marinade: Combine all ingredients and pour marinade over the shrimp, coating
all sides; cover, and set in refrigerator for 1 to 2 hours until ready to cook.
For Cilantro Sauce: Place onion and cilantro in a steamer basket, place over
boiling water and cover. Let steam for 12 to 15 minutes, or until onions are very
soft. Transfer to a sieve (or use a food mill), set over a bowl, then extract juices
and puree solids of onions and cilantro by pressing mixture through sieve with a
large spoon or pestle. Scrape any solids from the underside of sieve into juice.
Pour heavy cream into a saucepan and whisk in onion and cilantro juices. Add wine,
chicken base, seasoning salt, and garlic powder and bring the mixture to a gentle
simmer. Let simmer for 6-8 minutes, stirring occasionally. Taste and adjust seasoning
Cook shrimp on a grill over a medium flame. If bacon grease causes a flame up,
squirt flames with cold water or shift them quickly to a cooler part of the grill
until the fire has subsided. Turn once, cooking just until the bacon is crisp and
the shrimp are cooked through, about 4 to 7 minutes.
Serve shrimp immediately, topped with Cilantro Sauce and garnished with chopped cilantro.
Source: San Antonio Express-News 06/06/2001 - Casarita's Restaurant, San