These turned out sooooo good... they are probably illegal in Ca.! I can't take all the credit for these delectably tasty morsels, as I received the original recipe in my monthly "Smoking Meat Newsletter" email I get from Jeff of http://www.smoking-meat.com/ Here is the link to the original recipe which I followed almost to the letter for the most part since it was my first time trying them... I did sub Mexican 4-Cheese Blend for Shredded Cheddar, and I used more Bacon than called for in recipe too (1 full strip per popper) http://www.smoking-meat.com/july-3-2014-shrimp-cream-cheese-stuffed-jalapenos And without further adieu, the moment you've all been waiting for.... the PICS! Peppers halved, seeded and deveined. Awaiting Stuffing... I actually let the peeled/deveined shrimp marinate in the rub overnight in the fridge (cheese&rub mix too). One whole shrimp for each pepper half. Each shrimp filled pepper got a portion of the cheese&rub mix smooshed in around and over the shrimp completely encasing it in gooey, cheesy, rub-infused goodness, and then wrapped head-to-tail with a whole strip of bacon. Don't forget another light dusting of more dry rub over the bacon wrappers! On to the smoker at 225* for 2.5-3 hrs. Here they are at the 2 hour mark. I remembered to snap this pic while I had the lid off to add the gourmet butcher-made Teriyaki and Pineapple stuffed Pork Sausages to the smoker during the last 45 min... Unfortunately I failed to get a final pic of the poppers after they were completely finished because the guests were hovering around like a bunch of vultures and pretty much devoured them before I could find the camera for one last shot! YUM!!