Step

• 1

  Preheat your Traeger on High heat (450+), lid closed, for 10 to 15 minutes

• 2

  Rinse and season the shrimp with the Salmon Shake.

• 3

  Drizzle the shrimp with olive oil and cook on the Traeger for about 5 minutes per side or until the shrimp is opaque. Remove the shrimp and let cool.

• 4

  Turn the grill down to 350 degrees F. Meanwhile, get those poppers going.

  350 ˚F / 177 ˚C

  00:45

• 5

  Cut the jalapenos in half and remove the stems and seeds

• 6

  Chop the shrimp and mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon of the Salmon Shake and 2 tablespoons chopped cilantro.

• 7

  Load a generous amount of the filling in each pepper half. Top with a sprinkle of coconut.

• 8

  Wrap each stuffed pepper with a slice of bacon and place on a foil-covered baking sheet.

• 9

  Cook the peppers on the Traeger for about 45 minutes or until the bacon fat has rendered and the cream cheese is golden. Enjoy!