Preheat your smoker to 225 degrees Fahrenheit (or normal grill to medium-high heat).
Slice jalapenos into ~1/4 inch thick rounds, and cut bacon strips in half.
Spread 1-2 tsp of cream cheese on to the top of each jalapeno slice.
Lay the cream cheese-covered jalapeno slice on the end of one piece of bacon.
Top jalapeno & cream cheese slice with a piece of shrimp. Roll the bacon strip over the wrap it tightly into a "roll" and stick a toothpick through each one to keep it secure.
Repeat until ingredients are gone.
Transfer all of your bacon-wrapped jalapeno poppers to preheated grill and cook for roughly 18-20 minutes or until bacon is cooked to your liking. Flip halfway through. (Check temperature of shrimp before removing if using fresh, uncooked shrimp. Should be cooked to internal temp of 145 degrees F.)
Enjoy hot off the grill!
Store leftovers in an airtight container in the fridge for 2-3 days.
TIP: use a thin, sharp knife to help you get the bacon strip off the cutting board to roll each piece.