Afterburners

12 unpeeled medium-size shrimp
12 jalapeno peppers (or similarly sized sweet peppers)
6 bacon slices, cut in half lengthwise
Pepper jack cheese cut in small pieces (optional)

*USE GLOVES WHEN HANDLING THE PEPPERS

-Peel the shrimp and devein them.

-Cut a slit in each jalapeno pepper; remove the seeds and membranes. Carefully place one shrimp in cavity of each pepper. You might need to cut the shrimp into smaller pieces to get them to fit. If using cheese, cut the shrimp in about three pieces, and alternate between shrimp pieces and cheese pieces when stuffing the peppers.

-Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan or other baking dish.

-Broil 5 1/2 inches from heat 6 to 7 minutes, or until the bacon is thoroughly cooked and the peppers start to become soft and even a bit charred in places. Serve warm.

*Optional: serve with sweet chili dipping sauce.