- 24 small cooked & shelled shrimp
- 24 jalapeno peppers
- 2 8 oz. pkg. cream cheese
- 1&1/2 lb. regular sliced bacon
- Ranch dressing
Cut stem off each end of peppers & de-seed each pepper. Rinse out remaining seeds.
Stuff each pepper with small amount cream cheese & 1 shrimp to fill hollow. Wrap with slice of bacon, making sure to cover exposed ends to keep cream cheese in pepper. Secure with toothpick. Place on ungreased cookie sheet & bake @ 450 degrees about 10 min, turning once. Serve with ranch dressing.