3 onions, chopped

1 clove garlic, minced

4 jumbo shrimp, peeled and deveined

1 tomato, peeled and chopped

3 cup shredded Monterey Jack cheese

1 teaspoon Tabasco Sauce

1/2 teaspoon cayenne pepper

Salt & Pepper to taste

• In a skillet, add the bacon and cook until crisp. Drain on a paper towel. To the skillet, add the onion and garlic. 
• Sauté in the bacon drippings until soft. Drain on a paper towel. Chop the shrimp.
• In the 3 to 4-1/2 quart slow cooker, crumble the bacon and add in the onion and garlic.
• Next, add in the tomato, cheese, Tabasco, cayenne pepper, salt and pepper.
• Cover and cook on LOW for 1 hour or until the cheese is melted.