Grilled Shrimp Poppers with Chorizo & Bacon

Ingredients:

12 extra-large jalapeno peppers, grilled or roasted
4 strips thick-cut bacon
1 small sweet onion, diced
2 cloves garlic, minced
1 C. Mexican chorizo
1 C. previously grilled or sautéed shrimp, chopped
1 C. cheese
salt and pepper to taste

Directions:

1. Grill or roast the peppers for 20 minutes, or just until peppers are cooked through, but still firm.  Set aside to cool.
2. Cook the bacon at medium/low heat until crispy.
3. In the same pan, add the onions and garlic. 
4. Season lightly with salt and pepper and cook for 6 to 7 minutes.
5. Add the Mexican chorizo and cook for another 6 to 7 minutes, breaking down the chorizo as it cooks.   If there is too much grease in the pan, drain on a plate lined with paper towels.
6. Slice the jalapenos in half, lengthwise and remove the seeds and veins.
7. In a bowl, combine the chorizo mixture, bacon, shrimp, and shredded cheese.
8. Fill all jalapenos.
9. Chill the stuffed peppers for 30 minutes.
10. Preheat oven to 400° F.
11. Bake the poppers for 10 to 12 minutes, then for 1 to 2 minutes under the broiler.
12. Garnish with your favorite salsa.

Tip:  Grill peppers and shrimp ahead of time, even a day ahead of time.