- 16 jalapeno peppers
- 1 (8-ounce) package cream cheese, room temperature
- 16 large shrimp, cleaned and cooked
- 8 ounces prosciutto
- 16 toothpicks
Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.
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