Afterburners (Jalapeno Shrimp Poppers)

From Chile Pepper magazine.

• Ready In: 45 mins
• Yields: 12 appetizers

Ingredients

• 12  large  jalapenos
• 12  medium shrimp, peeled and deveined
• 1⁄4 cup cream cheese
• 6  slices mozzarella cheese, thin slices, halved
• 1  green onion, chopped
• 6  slices bacon, halved lengthwise

Directions

1. Preheat broiler.
2. Cut a lengthwise slit in each jalapeno and remove the seeds and membranes, leaving each pepper intact. (If you have sensitive skin like I do, wear latex gloves or these really will be afterburners.).
3. Into the cavity of each pepper, carefully place a shrimp, about a teaspoon of cream cheese , half a slice of mozzarella and a pinch of green onion.
4. Wrap each pepper with 1 piece of bacon and secure with a toothpick.
5. Place on sheet pan.
6. Repeat with remaining jalapenos.
7. Broil peppers 5 1/2" from heat for 6 to 7 minutes on each side or until bacon is cooked and crisp.
8. Serve warm.