Afterburner 3 Recipes

Steps:

• Pour over ice in a cocktail glass. Stir.
• Fill with cranberry juice.

Steps:

• For Appetizers: Peel shrimp, and devein. Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan. Broil 5-1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
• For Queso Dip: Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat.
• Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro.
• Serve with the Shrmp appetizers and tortilla chips (if desired).

Steps:

• Preheat broiler.
• Cut a lengthwise slit in each jalapeno and remove the seeds and membranes, leaving each pepper intact. (If you have sensitive skin like I do, wear latex gloves or these really will be afterburners.).
• Into the cavity of each pepper, carefully place a shrimp, about a teaspoon of cream cheese , half a slice of mozzarella and a pinch of green onion.
• Wrap each pepper with 1 piece of bacon and secure with a toothpick.
• Place on sheet pan.
• Repeat with remaining jalapenos.
• Broil peppers 5 1/2" from heat for 6 to 7 minutes on each side or until bacon is cooked and crisp.
• Serve warm.