WBRZ - Baton Rouge

This morning on 2une In, Kenny Carr and Colin Landry from Sammy's Grill served up a great seafood appetizer that's easy to make.

Shrimp Brochette

Ingredients:

15-16 count shrimp
1 block Pepper jack cheese
5 jalapeno peppers
15 pieces of thick applewood bacon

Method:

1. Peel shrimp; leave on tail, then butterfly
2. Slice Pepper jack cheese into small, diced pieces
3. Slice jalapeno; you should get 8 slices per pepper.
4. Remove seeds
5. Lay out bacon; take shrimp, then slice of pepper followed by cheese slice
6. Roll, insert toothpick