Cheese-stuffed bacon-wrapped shrimp

Peel the shrimp, leaving the tails on, tearing the shell off from either side.

Cut down the inside of each shrimp, not all the way through, to butterfly it, and remove the vein.

Grate the manchego and chop the cream cheese into a bowl.

Peel and mash the roasted garlic (roasted about 15 minutes, skin blackened, soft inside); add with chopped cilantro, a little fresh ground pepper and a good pinch of salt; mix with a fork.

Cut thin bacon slices in half, a half slice per shrimp.

Smear about a teaspoon of filling down the middle of each butterflied shrimp, fold it closed and wrap in the bacon.

Cook in a really hot heavy pan, preferably a cast iron griddle, laying the overlapped end of the bacon on the griddle so it does not unravel.

After a minute give a quarter turn; continue one-minute quarter turns until crisp and browned on all sides, which is about as long as the shrimp take to cook. Serve with salsa.