To you: Thanks for asking. I love to talk/write food!!!

The ingredients:

4 slices of bacon

1/2 pound grilled shrimp (Don’t be afraid of the tail, that

     is where most of the flavor is.)

1 Tbs olive oil

2 cloves garlic, chopped

1/4 cup homemade salsa

1 cup monterey jack

1/4 cup cilantro

To prepare this dish, your molcajete will need to be very hot. You can place it face down over hot coals while you are grilling the shrimp or you can heat it in the oven. 425 degrees for fifteen minutes should do it. The first time I had this dish in Mexico, there was a wad of aluminum foil underneath with a small candle to keep the queso hot. However, when I make it myself, I do not do this as the queso is eaten so fast extra heat only burns your fingers.

Okay. For the shrimp queso fry the bacon until crispy, shaking to remove most of the oil, before chopping it in big rough chunks. After wiping your pan clean, heat the olive oil, adding the garlic and frying until it turns brown and crunchy. (Garlic cooks slowly, but burns quickly, so don’t take your eyes off it.)

When it looks toasted, add the salsa, shrimp and cilantro, no more than a few times. It’s a more interesting dish when you get more bacon and shrimp in one bite, maybe cilantro and salsa in the next.

Now, take your molcajete off the coals and spread half your cheese in the bowl. Pour in your shrimp queso and add the other half of the cheese, maybe some extra cilantro.

Now, this can be eaten with chips or tortillas, corn or flour, and I will provide my guests both. But in front of my spot, I will place the corn tortillas. Sprinkled with lime, esta perfecto.

Enjoy!