12       large shrimp (the larger the better)
1         lb. mozzarella
1         package of thin bacon

Steam shrimp lightly, just about 30-60 seconds after they begin to turn
orange. Plunge shrimp into ice water to cool. Do this immediately.
Peel and butterfly the shrimp.

Cut the mozzarella into strips that are a little smaller that the
shrimp.

Put mozzarella in shrimp and roll shrimp from tail to head while it is open
(butterflied). This keeps the cheese from leaking.

Wrap shrimp-cheese roll in 1/2 slice of bacon and put a skewer. Cook
on grill or barbecue, over moderate heat, until bacon looks done.

Note: When shrimp are butterflied, cut them almost all the way through so
they can lay flat when open. This makes them easier to roll. The fire
will flare up due to bacon fat. Turn the skewers often to cook evenly.
The bacon should be slightly charred when done. The reason why the
shrimp are cooked lightly first is that they tend to cook slower than
the bacon.