Shrimp remoulade.

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Hot Bacon Shrimp

Near as I can tell, this dish infiltrated New Orleans from the West Coast, and caught on in a wide variety of restaurants. Its goodness owes much to the quality of the shrimp we have in New Orleans, but it's a great party dish: big shrimp butterflied and stuffed with a mixture of mozzarella cheese and jalapeno chips, wrapped in bacon, and broiled till the bacon is crispy. Make a million of these: once people start eating them, they won't be able to stop.

1. Wash the shrimp and pat them dry. Butterfly the shrimp, leaving the tail section intact.

2. Cut the cheese into pieces a little smaller than the shrimp. Cut each piece of bacon in half.

3. Fill the center of each shrimp with about 1/4 tsp. chopped jalapeno. Place a piece of cheese in the center. Wrap each shrimp with a piece of bacon, and secure with a toothpick.

4. Place the shrimp on a baking pan or pizza pan and broil until they turn pink. Turn the shrimp and return to the broiler until the cheese begins to melt. Serve immediately.

Makes twenty-four.