8raw jumbo shrimp (~6 ounces),thawed, peeled and deveined
4slicesthin cut bacon,each cut in half crosswise
Place the shrimp into a resealable plastic bag. Add jerk seasoning and oil, then close the bag and mix around by hand to coat the shrimp evenly with the marinade. Place in the fridge for 20 minutes.
While the shrimp are marinating, set an empty cast iron pan onto the center rack in the oven, then heat the oven to 400 degrees F. with the pan in it.
Slice the jalapeno peppers in half lengthwise and remove the stems. Remove more or less of the seeds and ribs, depending on how spicy you want the dish to be.**
Cut each jalapeno half crosswise to make 8 chunks.
Place each shrimp onto a piece of jalapeno, set onto a halved slice of bacon and wrap the bacon tightly around into a roll.
Take the pan out of the oven and, using a spatula, set the rolls seam side down into the hot pan. Bake for 6 minutes, then, using kitchen tongs, turn over and bake for another 6 minutes on the other side.