1. Finely mince the garlic. Cut the stem end of each pepper about halfway off (be sure to leave enough for it to remain connected). From that cut, cut a slit down one side of the pepper almost to the tip. Use your hands to carefully open the pepper and remove the seeds and inner membrane. Be gentle so the peppers stay mostly intact. Repeat with the remaining peppers.
2. Preheat the grill to medium-high. Pat the shrimp dry with a paper towel and remove their tails.
3. Heat a large sauté pan over medium heat. Once hot add the olive oil, swirl the pan to coat, and add the shrimp and garlic. Cook, stirring occasionally, until the shrimp are no longer pink and just cooked through, 4-5 minutes. Transfer the shrimp to a cutting board and chop. Return chopped shrimp to the pan and add all of the seasonings and mayonnaise. Stir well.  
4. Stuff each pepper with a spoonful or two of the shrimp mixture; peppers should be full, but still able to almost close. Cut the bacon pieces in half widthwise. Place one pepper on one half piece of bacon and pull the bacon around to meet at the top. Secure with a toothpick. Repeat with the remaining peppers.
5. Transfer the peppers to the preheated grill. Cover and grill for about 10 minutes; after 10 minutes, turn the peppers every 5 minutes or so to ensure the bacon cooks on all sides. Once the bacon is cooked through and just crisp and the peppers are tender, remove them from the grill. Remove the toothpicks and serve immediately.

Beer and Wine Pairings

Beer Style: Pale Ale

• Odell Pale Ale