Shrimp-Jalapeño "Poppers"

Prep time30 min

Total time1hr 0min

ServingsMakes 16 servings, 2 topped crackers each.

Toss shrimp with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and cilantro until blended. Refrigerate until ready to use.
Heat grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil.
Drain shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. (Discard remaining bacon piece.)
Grill skewers 10 min. or until shrimp turn pink, turning frequently.
Meanwhile, place covered foil pan with crackers next to shrimp skewers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 min. or until cheese is slightly melted.
Remove shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.

Size Wise
Enjoy eating appetizers at a social occasion but be mindful of portion size so you don’t overdo it on calories.
Substitute
Prepare using drained canned sliced jalapeño peppers.
Use Your Oven
Heat broiler. Thread bacon-wrapped marinated shrimp onto skewers as directed. Place on rimmed baking sheet. Broil, 6 inches from heat, 10 min. or until shrimp pink, turning after 5 min. Remove from broiler. Heat oven to 350ºF. Place cheese-topped crackers in single layer on baking sheet. Bake 3 to 4 min. or until cheese is melted. Top with shrimp, sour cream mixture and peppers.

115736

Nutrition Information Nutrition Per Serving
Calories	160
	% Daily Value*
Total fat 10g
Saturated fat 4.5g
Trans fat 0g
Cholesterol 80mg
Sodium 540mg
Carbohydrate 5g
Dietary fiber 0g
Total sugars 1g
Added sugars <1g
Protein 11g
Vitamin A	4 %DV
Vitamin C	4 %DV
Calcium	8 %DV
Iron	2 %DV
Potassium	2 %DV
Vitamin D	0 %DV

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