1 lb bacon
1 small can sliced jalapeno peppers
1 lb peeled shrimp (16/20 size works best)
1 jar SEAL SAMA Teriyaki sauce
Cut bacon slices in half horizontally. Cover work space with plastic wrap. Line up bacon slices on top of plastic wrap. Set one piece of shrimp on top of each slice of bacon. Put jalapeno pepper on the inside of the shrimp. Roll bacon slice tightly around pepper and shrimp, secure with toothpick.
Place prepared shrimp on a broiling pan, and brush with SEAL SAMA Teriyaki sauce.
(Clean up will be easier if you put a little water in the bottom section of the broiling pan).
Raise oven shelf up one notch, and turn oven on to broil.
Broil shrimp until bacon is browned. Flip shrimp over, baste with teriyaki sauce again, and broil until second side is browned as well.
Makes about 20 pieces.