This recipe was entered in the Central Florida Fair Hot/Cold Appetizer Competition this year. I am posting here for those who were unable to get a copy at the fair.
Bacon Wrapped Jalapeno Shrimp Poppers
20 whole fresh jalapenos
2 cubes cream cheese, softened
8 ounces shredded cheddar cheese
40 medium shrimp, deveined
1 pound thin-sliced bacon, each slice cut into thirds
Wearing latex gloves, cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like spicier foods). Mix cream cheese and shredded cheddar cheese well. Put cream cheese mixture into a pastry bag or a homemade Ziploc pastry bag. Pipe cream cheese mixture onto jalapeno halves until the jalapeno is just filled. Place one shrimp on each jalapeno half. Wrap each jalapeno half with one 1/3 slice of bacon. Secure with a toothpick.
Cook the stuffed jalapenos in a 400-degree oven, stuffed side up, checking every 5 minutes for doneness.
Serve immediately. They're also great at room temperature.