1/4cupcashewssoaked in boiling water for 10 minutes
2tspapple cider vinegar
1 1/2tbsp melted coconut oil
In a nutribullet container or high speed blender combine the drained cashews, jalapeno, apple cider vinegar, coconut oil and 1 tbsp of water and blend. If the mixture does not become completely smooth add another 1 tbsp water until it blends into a smooth and creamy consistency. Transfer the mixture to the fridge for a minimum of 10 minutes to firm up.
To prepare the shrimp, remove the shell leaving just the tail on. Butterfly the shrimp by starting at the end by the head and slicing 75% of the way through to the shrimps back. Continue the slice all the way down to the tail so that the shrimp can be opened like a book. Set the shrimp aside
In a bowl whisk together the olive oil, lime juice, cumin, paprika, chili powder, garlic, salt and pepper. Add the shrimp to the bowl and toss to ensure they are well coated in the spices. Place the shrimp in the fridge to marinate for a minimum of 10 minutes.
To assemble the shrimp place 1/2 teaspoon of the jalapeno cheese mixture inside the shrimp and then close both sides around the filling. Wrap a slice of bacon tightly around the shrimp starting at the head and winding down to the tail. The bacon can be secured in place with a toothpick if desired. Repeat with the remaining shrimp.
In a skillet on medium high heat add 1/2 tbsp olive oil and once hot work in batches cooking the shrimp for 3 minutes per side until the shrimp are pink and the bacon is crisp. Transfer the cooked shrimp to a plate and garnish with wedges of limes before serving.