Shrimpapeno Poppers

Doug Wendling, Corolla, NC

A little lingering heat, but not a ‘blow your head off’ sensation. Great for potluck appetizers or pre-dinner snack.

Makes 6 Servings

12 Jalapeno peppers

12 Shrimp, medium, peeled and deveined

6 Slices bacon

Preheat oven to 400 degrees.

Cup peppers nearly in half lengthwise. Remove seeds and white membrane. [Be sure to wash hands thoroughly when finished so as to avoid the curse of the pepper sting!]

Insert 1 shrimp into each pepper.

Cut bacon slices in half lengthwise. Wrap each pepper with a strip of bacon.

Cover a cookie sheet with aluminum foil. Coat lightly with non-stick spray. Place peppers on foil-lined sheet.

Bake for 10 minutes or until bacon begins to get crisp. Turn peppers over and continue to cook (about 10 minutes) until bacon is crisp and peppers are soft to the touch.

Serve warm with a mild cheese dip.