1. Thaw the shrimp naturally, then use scissors to cut the shrimp along the tail toward the head, pick out the yarn with a toothpick, and cut off the spears, whiskers, and legs;

2. Use a knife to cut the shrimp from the back toward the abdomen to the 3/2 position, and slice the shrimp open;

3. Marinate the shrimp slightly in salt, pepper, lemon juice, and 1 tablespoon of white wine;

4. Chop the bacon, onion, and garlic. Mince the bacon, onion and garlic;

5. Heat a pan with the butter and sauté the shrimp until the shrimp are at least 7 minutes old, pressing the shrimp with a spatula to flatten them out and set. No need to turn over, shrimp can be slightly browned;

6. Shovel out the shrimp, use the remaining oil to stir fry the bacon, onion, garlic, add the remaining white wine, stir fry until the juice dries;

7. Bacon and other minced shrimp into the back;

8. Cheese cut into pieces and spread in the minced bacon;

9. Bake the shrimp in the oven at 220 degrees until the cheese melted and golden, about 10 minutes;

10 minutes;

11. 10. Wash the pan, heat, put olive oil (with butter or other cooking oil can also be), asparagus, mushrooms into the sautéed, add black pepper and salt to taste;

11. Shrimp baked, will be fried vegetables into the plate, plus the French incense decoration can be.