Grilled Shrimp-Jalapeño Poppers
Makes 24 poppers
Ingredients
- 12 jalapeños, halved lengthwise & seeded
- 10 oz queso fresco cheese, sliced
- 12 shrimp, peeled, deveined & halved
- 12 bacon strips, halved
- fresh lime juice
Equipment
- kitchen (food prep) gloves
- toothpicks
- grill
How-to
- Preheat grill to medium-high
- With gloved hands, slice jalapeños lengthwise and scoop out seeds and veins. A spoon works great for this step
- Stuff each jalapeño half with queso fresco cheese
- Top with shrimp, wrap with bacon, and secure with a toothpick
- To grill, place each wrapped popper stuffed-side-down
- Cook until bacon is crispy and brown, about 2½ - 3 minutes each side
- Place on serving platter or bowl and remove toothpicks
- Drizzle with fresh lime juice and serve