Mexican Filled Shrimp

These are also from a magazine of Mexican food I bought in Mexico ("Cocina Especial: Cocinando Comida Tipica Mexicana"). I love shrimp and although I haven't had the chance to make these yet...they look DELICIOUS! I loooove shrimp and Mexican-style...even better!

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 36  jumbo shrimp, deveined, and open (like a butterfly)
• 3  cups manchego cheese, grated
• 300  g bacon
• 1 1⁄2 cups sour cream
• 1⁄2 cup mayonnaise
• 3  chipotle chiles
• 2  garlic cloves, minced
• 1⁄2 cup butter, melted
• 1⁄2 cup olive oil
•  fresh parsley leaves, to decorate
•  salt and pepper

Directions

1. Place the open shrimp over a flat surface and season with salt and pepper to taste.
2. Fill each shrimp on the open back part with 1 tablespoons manchego cheese.
3. Close the shrimp and secure them by rolling around them a slice of bacon. Secure with toothpicks and take them to the fridge 2-3 hours.
4. Note: you can cut thin strips of the cheese instead of grating it and that way you can skip the refrigeration time.
5. For the sauce: in the food processor (or in a blender) put the sour cream with the mayo, the chipotle chiles, the minced garlic and salt & pepper of your taste). Put it in the fridge until used to serve.
6. In a large skillet, heat the butter and olive oil. Place 4-5 shrimp at the time and fry them until the bacon is thoroughly cooked (10 minutos approximately for each shrimp).
7. Take the shrimp out and place them over a papel towel to absorb excess oil.
8. Serve with the chipotle sauce prepared and decorate with some parsley leaves.