Besitos Calientes "Hot Little Kisses"

By Jason Weaver

Serve Besitos Calientes at your next party and watch them disappear!<br /> Chef David Wilson's recipe for "Hot Little Kisses" pairs jalapenos,<br /> shrimp, pepperjack cheese, and applewood smoked bacon for a<br /> mouth-popping Santa Fe-inspired appetizer. Bring on the margaritas!<br /> www.innatloretto.com

Ingredients:

8		26-30 shrimp, peeled and deveined
8		canned pickled jalapeños, seeded and halved
¼		pound pepperjack cheese, cut into small rectangles
4		slices applewood smoked bacon, cut in half
½		cup sour cream
½		bunch cilantro, chopped fine
		juice of 1 lemon
1/8		cup red onion, small dice
		salt and pepper
		wooden skewers

Stuff jalapeños with pepperjack cheese and shrimp. Wrap each with ½ slice of bacon and thread onto a wooden skewer. Grill on a BBQ or sauté in a pan until the bacon is halfway done. Transfer to a 350 degree oven and bake until the shrimp and bacon are cooked, about 5 to 10 minutes.

Combine sour cream, cilantro, lime juice, and red onion in a bowl. Season with salt and pepper. Pour sauce into a ramekin and place in the middle of a serving platter. Arrange cooked jalapeños around the ramekin. Garnish with a sprig of cilantro.

Recipe serves 4.