![Afterburners](https://cdn.statically.io/img/www.southernliving.com/thmb/HNYpgMCLYeBRJlo6dOHpGwF-sak=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/southern-living-after-burners-ddmfs-3x2-1193-ce99ce0ed53946ceaf2b4ec35d7fbb73.jpg)
Stacy k. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
If you love the heat and sizzle of a jalapeño popper, but aren't really a fan of the overstuffed cream cheese filling, these Afterburners may be your new favorite appetizer. In place of cheese or other gooey stuffing, this three-ingredient recipe uses peeled and deveined shrimp. The peppers are then wrapped in bacon, so you get that rich, meaty bite with the burn of a pepper.
Make sure you use raw shrimp for this recipe. If you use pre-cooked shrimp, they'll likely turn tough and rubbery during the broiling process. But raw shrimp will cook just perfectly with the 5 to 6 minutes of broiling per side.
Ingredients
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12 medium-size fresh shrimp, peeled and deveined
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12 jalapeño peppers
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6 bacon slices, halved lengthwise
Directions
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Prepare peppers:
Cut a slit in each jalapeño pepper; remove seeds and membranes.
Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
Carefully place one shrimp in cavity of each pepper.
Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
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Wrap bacon around peppers:
Wrap each pepper with 1 bacon slice half, and secure with a wooden pick. Place in a jellyroll pan.
Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
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Broil:
Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.