Kurt T. Bradley from Auburndale, Florida says:
Editor's Note: This recipe is from a dear friend of mine. Kurt was a care giver to his wife Barbara for 3 years, who lost her battle with cancer. Kurt is one of those great cooks, who really doen't know it, and comes up with some great 'cookin'.
He is a Lieutenant on the Lake Alfred Poice Department. Now re-married to another great lady, Janet.
This is a wonderful recipe, as Kurt says "a truly labor intensive feat, but worth every minute."

Prep Time: 15 min
Cook Time: 4-6 min

Ingredients:

• 4 lb jumbo fresh shrimp (16-18 count) deveined and butterflied

• 1-2 thick sliced hickory smoked bacon

• Bullseye or KC Masterpiece Original BBQ sauce

• 8 oz package finely shredded Kraft 3 Cheese Mexican Cheese

• Package of 6-10 " bamboo skewers (soaked in water for 15 minutes

• Lemon Pepper Seasoning - to taste

• Cayenne Pepper (may be omitted for taste weaklings)

Directions:

Clean, devein wash and buttfly all shrimp (8 per person is normal serving). Arrange the shrimp on clean paper towels,in spread open position and flattened with hand. Sprinkle shredded cheese on all of the shrimp heavily. Season shrimp with cayenne and lemon pepper seasoning.
While doing this cut the packs of bacon in half and microwave the bacon slices so that you have a half a piece of bacon for each shrimp. Microwave the bacon until it is about 1/2 cooked and of a rubbery texture.
Fold a shrimp back to it's normal shape with the shredded cheese in the cavity. Wrap the shrimp with a piece of bacon and shewer 6-8 per shewer. Skewer the shrimp from the top through to the bottom so that pieces curl against each other in a spooning fashion.
Brush generously with BBQ sauce and grill over hot coals or on gas grill for 2-3 minutes then turn for another 2-3 minutes until bacon is just starting to burn at edges. Serve 1 skewer per person, if you can keep them away long enough!