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1
For the vinaigrette, combine the vinegar and orange juice in a small sauce pan; bring to a boil.
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2
Turn the heat down to about medium-low and simmer for about 20-25 minutes, stirring occasionally.
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3
Let it cool off the burner for about 20 minutes.
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4
Add the mayo, whisk until dissolved, and then add the remaining ingredients.
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5
Set aside.
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6
Preheat oven to 400F and spray a cookie sheet with non-stick spray.
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7
Combine the mango, shallots, cilantro, tomatoes and lime in a small mixing bowl; set aside.
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8
Wash and slice the peppers down the center, halving them lengthwise and remove all seeds.
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9
Place the pepper halves on the sheet, along with the shrimp; all spread out and not touching.
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10
In the microwave melt the butter and Old Bay.
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11
Coat the shrimp with the melted butter using a pastry brush, then in the oven it goes.
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12
(At this point, I throw my bacon in the microwave.)
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13
Check on the shrimp after about 5-8 minutes.
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14
You might need to remove them from the pan before the peppers are done; if so, just set them aside.
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15
Combine the shrimp with the mango/tomato/shallot mixture.
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16
The peppers should be done after about 15 minutesthey should have just slight brown edges.
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17
Stuff the peppers with the shrimp mixture and pop back in the oven for about 3-5 minutes; remove.
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18
Drizzle the vinaigrette over the peppers and top with the bacon crumbles.
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19
Enjoy.
