1 slice bacon
3 onions, chopped
1 clove garlic, minced
4 jumbo shrimp,peeled and deveined
1 tomato, peeled and chopped
3 cups shredded Monterey Jack cheese
1 tsp Tabasco Sauce
1/2 tsp cayenne pepper
salt and pepper to taste

Cook the bacon until crisp and drain on a paper towel.
Saute the onion and garlic in the bacon drippings until soft. Drain on a paper towel.
Chop the shrimp. Crumble the bacon and place in the stoneware along with all other ingredients.
Cover cook on Low for 1 hour or until the cheese is melted.