Preheat broiler. Microwave bacon on high for 1 minute. Separate slices and cut slices in half crosswise and let cool.
In a bowl, combine melted butter, tequila, lime juice, garlic powder, pepper, and oregano.
Peel the shrimp, butterfly, and devein, leaving the tail and last section intact. Place 2 jalapeño strips in each shrimp and press sides together. Wrap a half slice of bacon around each shrimp and secure with a toothpick. Use a pastry brush to coat the shrimp with butter mixture.
Place bacon-wrapped shrimp evenly on a foil-lined cookie sheet. Place under broiler. Broil for 6 minutes, turning over after 3 minutes. The crispiness of the bacon and shrimp edges is scrumptious.
This is a great recipe to make on the grill. Instead of using a toothpick you can skewer 3 to 4 shrimp per skewer. (If using wooden skewers, don’t forget to soak skewers about 30 minutes before using.) Place crosswise on the grates and grill for about 3 to 4 minutes on each side. Remove from skewers and serve warm.
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