Wash shrimp and pat dry. Cut bacon slices in half. In a non-stick skillet, cook bacon until it is half done. Drain on paper towels and allow to cool enough to handle.

Cut whole jalapeno peppers in half lengthwise and remove seeds. (Be sure to use gloves if you are sensitive.)

Take a shrimp, jalapeno half and onion strip and wrap with 1/2 slice of bacon. Secure with a toothpick.*  Repeat process for remaining shrimp.

Grill over medium heat for about 3-4 minutes on each side, or until shrimp are done.

Yields: 28 appetizers

Nutrition Information per serving:
62 Calories; 4g Fat (61.8% calories from fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 158mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.