Stuffed Bacon-Wrapped Jalapenos

In certain barbeque circles, these peppers are called ABTS, or Atomic Buffalo Turds. I just call them delicious. A few things you must note before trying this recipe. The amount of membrane you scrape out of the pepper will determine how spicy these end up in your mouth. Also, it is important to use the thin-sliced bacon, preferably at room temperature. The thick bacon will not wrap around the pepper very well.

Ingredients:

• 8 Medium Jalapeno Peppers
  
• 4 oz. cream cheese, softened
  
• 5 oz. precooked salad shrimp
  
• 1/2 Tsp. salt
  
• pinch black pepper
  
• 16 slices, thin-sliced bacon

Make the filling, by finely chopping up the salad shrimp. Mix them with the cream cheese, salt, and pepper. Set in the fridge while you complete the next step.

Snip off half of the stem of each pepper, then slice them in half lengthwise. Scrape out all of the seeds and as much of the light-green membrane that you care to scrape.

Stuff each half-pepper with about a tablespoon of the filling. Wrap each pepper half with a slice of bacon, being sure to cover the open side completely.

Grill the peppers over low, indirect heat for about an hour. If you have the ability, try to keep the temperature of the grill at about 225 degrees. Use smoke if at all possible.