Shrimp with Jalapeno Cheese

2 pounds unpeeled large fresh shrimp
6 cups water
8 ounces cream cheese, softened
2 pickled jalapeno peppers, seeded and finely chopped
1 garlic clove, minced
2 teaspoons cilantro, freshly chopped
1/4 teaspoon salt
18 teaspoon pepper

Peel shrimp, leaving tail and first joint of shell intact; cut a deep slit down the length of the outside curve of each shrimp, and devein.

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water; chill.

Combine cream cheese and remaining ingredients; beat well. Fill a decorating bag fitted with metal tip No. 21 with cream cheese mixture. Pipe filling lengthwise into the slits in the shrimp.

Yields 16 to 18 appetizer servings.

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