Thaw (if frozen), rinse and drain shrimp.

Devein shrimp and use pairing knife to butterfly cut each shrimp.

With a sharp knife, cut cream cheese into slivers. Size should be small enough to fit into the area where vein was removed. Place cream cheese into the cut portion of the butterflied shrimp.

Remove tops of jalapeños. Halve peppers length-wise and remove seeds. Cut jalapeños into strips length-wise. Take each strip and cut into 1” pieces. Place jalapeño strip on top of cream cheese.

Take raw bacon strips and cut into 3” pieces.

Wrap each shrimp (with cream cheese and jalapeño included) with a section of bacon.

Mix Santa Fe seasoning (instructions below)

Sprinkle shrimp with Santa Fe Seasoning on both sides.

In a hot skillet, cook each shrimp on both sides, until bacon is cooked. Be sure to “stand” shrimp upright to cook the bacon on all sides.

Serve with ranch dressing and sprinkle additional Santa Fe Seasoning before serving.