coconut shrimp jalapeno poppers
12 Whole shrimp, peeled and deveined
To Taste Your Favorite Salmon Shake
As Needed olive oil
6 Whole jalapeño
8 Ounce cream cheese, room temperature
2 Tablespoon cilantro, finely chopped
1/2 Cup Unsweetened Coconut Flakes
12 Slices bacon
Preheat your Z Grill on High heat (450+), lid closed, for 10 to 15 minutes
Rinse and season the shrimp with the Salmon Shake.
Drizzle the shrimp with olive oil and cook on the Z Grill for about 5 minutes per side or until the shrimp is opaque. Remove the shrimp and let cool.
Turn the grill down to 350 degrees F. Meanwhile, get those poppers going.
Cut the jalapenos in half and remove the stems and seeds
Chop the shrimp and mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon of the Salmon Shake and 2 tablespoons chopped cilantro.
Load a generous amount of the filling in each pepper half. Top with a sprinkle of coconut.
Wrap each stuffed pepper with a slice of bacon and place on a foil-covered baking sheet.
Cook the peppers on the Z Grill for about 45 minutes or until the bacon fat has rendered and the cream cheese is golden. Enjoy!