Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
FOR THE SALSA BLANCA:
2 cups milk
2 tbsp. minced white onion
1 small clove garlic, peeled and minced
3 tbsp. butter
2 1/2 tbsp. masa harina
Salt and freshly ground black pepper
FOR THE SHRIMP:
6 tbsp. queso fresco (preferably oaxaca), crumbled
18 slices bacon
2 tsp. vegetable oil
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1/2 cup tequila
2. Preheat oven to 425°. Peel shrimp (leaving tail attached), then butterfly and devein.
3. Place 1 tsp. queso fresco in center of each shrimp, then fold closed. Wrap 1 slice bacon tightly around each shrimp, starting at tail end. Place shrimp on a baking sheet and bake until bacon just crisps, 10-12 minutes.
4. Heat oil in a large skillet over medium-high heat. Add bell peppers and cook until fragrant, about 3 minutes. Add shrimp and tequila, toss, and cook about 1 minute more. To serve, divide shrimp between 6 plates and spoon salsa blanca on top.