Peel and de-vein shrimp. Wash the shrimp and pat them dry. Butterfly shrimp by cutting lengthwise along the back - don’t cut all the way through, leaving the tail section intact. (You can have your fish monger do this for you)
In a medium bowl, mix the Asiago cheese, cream cheese and jalapeño pepper together with a fork.
Place the shrimp on a foil lined broiler pan, with butterfly side down and tail standing up. Fill the top section of each shrimp with about 1/2 teaspoon cheese mixture. Sprinkle the tops with bread crumbs.
Broil until the shrimp turns pink, and the cheese is light and golden brown, about 4-6 minutes.