These Grilled Jalapeño Poppers are stuffed with shrimp and then wrapped in bacon. Add in the smoky grilled flavor and you’ve got a seriously awesome summer appetizer!
Keyword: grill, jalapeno, shrimp
16medium shrimppeeled and deveined
8slicesbaconcut in half
16medium length skewers
Soak wooden skewers in water for at least 30 minutes.
Using a paring knife, slice the tops off of the jalapenos. Cut a slit down the side of each jalapeno and carefully remove the ribs and seeds. (Tip: Have a bowl of water handy. Dunking the jalapenos in water helps get the last few seeds out. If desired, soaking the peppers in water for about 30 minutes, too--it helps reduce the the heat a bit.)
Preheat grill to medium-low heat (~350°F)
Stuff each jalapeno with one shrimp. Wrap jalapeno with half slice of bacon and then secure bacon with a skewer through the center.
Place jalapenos on grill and cook for 8-10 min, or until bottom portion of bacon is cooked but not burnt. Flip jalapenos and grill for 8-10 more minutes, or until bacon is crispy and shrimp is fully cooked.