Use a sharp paring knife to make a slit on the vein side of each shrimp (butterfly open).

Stuff each shrimp with one to strip of jalapeno pepper and 1 strip of Panela cheese.

Wrap each shrimp with a strip of turkey bacon and insert a skewer securing the bacon on each end. Keep the tip of the skewer inside the tail of the shrimp.

Prepare a charcoal or gas grill for high heat (400 °F). Place a folded sheet of aluminum foil along the front edge of the grill grate. Arrange the shrimp skewers on the hot grill with the bamboo handles on the foil to prevent burning. Grill the shrimp for 6-8 minutes turning once during the grill time. Arrange on a platter and serve.