• 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

1. Preheat grill to medium-high
2. With gloved hands, slice jalapeños lengthwise and scoop out seeds and veins. A spoon works great for this step
3. Stuff each jalapeño half with queso fresco cheese
4. Top with shrimp, wrap with bacon, and secure with a toothpick
5. To grill, place each wrapped popper stuffed-side-down
6. Cook until bacon is crispy and brown, about 2½ - 3 minutes each side
7. Place on serving platter or bowl and remove toothpicks
8. Drizzle with fresh lime juice and serve