Surf and Turf Jalapeno Poppers – Cuso Cuts

Ingredients

• 10 jalapeno peppers
• 2 cups raw shrimp
• 2 tbsp Cuso’s Coconut Rum BBQ Rub
• 1 cup goat cheese
• 1 lb bacon
• Hot honey
• Cuso’s Hot Honey BBQ Rub
• Fig jam (optional)
• 1 cup chives (garnish)
• Set your smoker to 300 F
• Put on gloves while you slice the jalapenos with a good Chef’s Knife and clean out all the seeds.
• Mince the shrimp.
• Add Cuso’s Coconut Rum BBQ Rub and crumbled goat cheese.
• Stir.
• Stuff into the pepper halves
• Wrap each with bacon (use a toothpick to secure if you wish)
• Drizzle them with hot honey, followed by Custo’s Hot Honey BBQ Rub liberally over the bacon.
• Cook with the smoker lid shut until the bacon is crisped.
• Top with a little fig jam (or put it directly in your shrimp mix)
• Finish with copious amounts of chive.