Place one shrimp (with tail toward the pointed end) in jalapeno half.
Break one slice of water chestnut in half, placing each half side by side along shrimp.
Wrap jalapeno, shrimp and water chestnut with a piece of bacon and secure with toothpick.***
Repeat steps until the remaining shrimp are used.
Grill until bacon is done to taste and shrimp will be perfectly cooked.
***NOTE – Depending on the bacon, a full slice may not be required. Simply cut off unused portion and save for breakfast.
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