Near as I can tell, this dish infiltrated New Orleans from the West Coast and caught on in a wide variety of restaurants. It’s a great party dish: big shrimp butterflied and stuffed with a mixture of mozzarella cheese and jalapeño, wrapped in bacon, and broiled until crispy. Its goodness owes much to the quality of the shrimp we have in New Orleans. Make a million of these: Once people start eating them, they won’t be able to stop.