Whisk all ingredients together until smooth. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Let the cream cheese sit at room temperature for 30-60 minutes before preparing the filling.

In a medium mixing bowl, combine the softened cream cheese, shredded cheese, diced raw shrimp, garlic powder, onion powder, and black pepper. Mix until the ingredients are evenly incorporated.

Preheat the oven to 375°. Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. This allows the bacon to cook evenly and crisp on all sides.

Slice each jalapeño in half length-wise and remove the seeds and membranes. Disposable latex or nitrile gloves are highly recommended to protect your hands from the jalapeño oils. If gloves are not available, use a small spoon to remove the seeds and membranes.

For the easiest and cleanest assembly, transfer the filling to a piping bag or a gallon-size zip-top bag with one bottom corner cut off. Pipe the

filling evenly into each jalapeño half. Alternatively, spoon the filling into each pepper.

Wrap each stuffed jalapeño with one half-slice of thin-cut bacon. Secure with a toothpick if necessary.

Lightly season the bacon with your favorite barbecue seasoning.

Arrange the poppers on the prepared wire rack and bake for 20-25 minutes, or until the bacon is browned and crisp, the shrimp reaches an internal temperature of 145°, and the filling is hot and bubbly.

Broil for the final 2-3 minutes to crisp the bacon further, watching carefully to prevent burning.

Allow the poppers to cool for about 5 minutes before transferring them to a serving platter.

Sprinkle with chopped fresh chives and serve warm with ranch dressing, hot honey, or barbecue sauce.