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20 large jalapeno peppers (canned pickled type)
1/2 package sharp cheddar cheese, grated
3 boiled eggs
1/2 to 1 dozen boiled shrimp
Accent or MSG
4 to 5 dashes Worcestershire sauce
Mayonnaise (just enough to hold the filling together, too much will make it runny).
Cut peppers in half and remove seeds and veins. Soak in ice water until stuffing is made. This makes them crispy and not too hot. Grate the cheese and boiled eggs, and shrimp. Sprinkle with salt, Accent and Worcestershire. Add garlic powder and mayonnaise and mix with a fork just until it holds together.
Drain peppers on paper towels and stuff. Chill well before serving.
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