INGREDIENTS
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12 large jalapeno peppers
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8 oz soft goat cheese, at room temperature
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2 scallions, trimmed and minced
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2 tsp fresh lemon juice
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1 tsp finely grated lemon zest
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Salt and freshly ground black pepper
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12 medium to large cooked shrimp, peeled and diced
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12 strips thin-cut bacon, halved crosswise for 24 pieces
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DIRECTIONS
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Light your Pit Barrel® according to the instructions.
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Slice each jalapeno lengthwise through the stem. Using a small teaspoon or melon baller, remove the seeds and the ribs from each pepper half. Set aside.
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In a small bowl, combine the goat cheese, scallions, lemon juice, lemon zest, and salt and pepper to taste. Fold in the diced shrimp.
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Mound the filling in the jalapeno halves and wrap each with a strip of bacon. Secure the bacon with toothpicks.
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Arrange the poppers on the grill grate and grill until the filling is bubbling, the peppers are tender, and the bacon is crisp, about 25 minutes.
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Serve at once (Remind your guests to remove the toothpicks before eating.)
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