Poblanos Rellenos Camarón

For the vinaigrette, combine the vinegar and orange juice in a small sauce pan; bring to a boil. Turn the heat down to about medium-low and simmer for about 20-25 minutes, stirring occasionally. Let it cool off the burner for about 20 minutes. Add the mayo, whisk until dissolved, and then add the remaining ingredients. Set aside.

Preheat oven to 400F and spray a cookie sheet with non-stick spray. Combine the mango, shallots, cilantro, tomatoes and lime in a small mixing bowl; set aside.

Wash and slice the peppers down the center, halving them lengthwise and remove all seeds. Place the pepper halves on the sheet, along with the shrimp; all spread out and not touching.

In the microwave melt the butter and Old Bay. Coat the shrimp with the melted butter using a pastry brush, then in the oven it goes. (At this point, I throw my bacon in the microwave.) Check on the shrimp after about 5-8 minutes. You might need to remove them from the pan before the peppers are done; if so, just set them aside.

Combine the shrimp with the mango/tomato/shallot mixture. The peppers should be done after about 15 minutes—they should have just slight brown edges. Stuff the peppers with the shrimp mixture and pop back in the oven for about 3-5 minutes; remove. Drizzle the vinaigrette over the peppers and top with the bacon crumbles. Enjoy.