Clean, peel and devein shrimp, leaving the last section and tails intact (...if you like. This is the way Pappasito does it - but we like going ahead and completely peeling the shrimp and removing the tail. Your call.)

With a paring knife, carefully slice each shrimp on the back from tail to tip.

Stuff 1 small piece cheese and 1 small piece jalapeño into each shrimp.

Wrap 1/2 slice of bacon around each shrimp.

Place 3 or 4 shrimp on a wet skewer. Repeat until all shrimp have been placed on skewers.

Place in refrigerator for a few minutes while you prepare the rest of the recipe.

In a small bowl, add paprika, cayenne pepper and black pepper together.

In a small skillet, heat butter and white wine until butter is completely melted.

Prepare grill to medium heat.

Remove shrimp from fridge.

Brush completely with melted butter.

Sprinkle with seasonings.

Grill on each side until shrimp are done.

Serve with rice.