With Father’s Day coming up on Sunday, thought you might like to cook him up a very yummie appetizer.  You can also make this “lite” by using low fat cheeses and turkey bacon, but I think dad deserves the real deal!!!!  Enjoy….

12 jalapenos, cut in half lengthwise, seeds removed

1 lb. large shrimp (31-35 count)

8 oz. cream cheese, softened

8 oz. shredded sharp cheddar cheese

1 tsp. Cajun seasoning

1/2 tsp. Ancho Chili Powder

1 lb. bacon

2 dozen 6” wood skewers (soaked in water for 30 minutes)

Directions:

Preheat oven to 425º. Place bacon on a sheet pan and pre-cook for 10-15 minutes, do not brown. Remove from pan and set aside until needed

In a small mixing bowl add cream cheese, cheddar cheese and Cajun seasoning. Mix until well combined (you can also use a food processor). Place creamed cheese mixture in a gallon size zip-lock bag.

Cut the corner of the bag ½ inch width, creating a tip. Squeeze the cheese mixture into the jalapeno, top with piece of shrimp and wrap a slice of bacon around jalapeno. Thread the stuffed jalapeno onto wooden skewer. Place skewers onto a sheet pan and bake at 425º for 5-10 minutes or until bacon is crispy. If preferred, cook on a hot grill placing the jalapeno shrimp side down, cook 2-3 minutes, turn and cook an additional 2-3 minutes.