Bacon Wrapped Shrimp Jalapeno Poppers w/ Lime Cilantro Dip

 

Ingredients:

Poppers

36 jalapeños (each jalapeño will make 2 poppers)
8 ounces cream cheese
1/2 teaspoon garlic powder
12 oz raw medium shrimp, peeled
1 pound bacon (or enough for a half slice per 1/2 jalapeño)

 

Dip
2 cups sour cream or Unflavored Greek Yogurt
4 green onions, finely chopped
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon garlic salt

 

Directions:

 

Make the Lime Cilantro Dip by blending all ingredients.  Refrigerate.

 

Poppers:

 

Cut the peppers in half  lengthwise and remove the seeds. 

 

Mix together cream cheese and garlic powder.  Spoon and press cream cheese mixture into each jalapeño. 

 

Lay a shrimp down the center of the jalapeño. Wrap with a half slice of bacon and secure with toothpicks.

 

Bake the peppers, at 350 F for 10 minutes and then turned oven up to 400 for 5-10 minutes or until the bacon is done to your liking. 

 

Allow to cool for a few minutes before serving. 

 

Serves 10 - 12