3 Slices of Bacon
3 Medium onions, chopped
1 Clove garlic, minced
4 Jumbo shrimp, peeled, deveined & chopped
1 Medium tomato, dinced
3 Cups Shredded Monterey Jack Cheese
1 Tsp Tabasco pepper sauce
½ Tsp cayenne pepper
Pepper to taste
Cook the bacon until crisp and drain on a paper towel. Sauté the onions and garlic in the bacon drippings until soft and drain on a paper towel. Crumble the bacon and place in the crock pot along with the other ingredients. Cover and cook on low heat for one hour until the cheese is melted.
