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.

1. Place frozen berries and water in a small saucepan over medium-high heat, cover and cook for about 5 minutes, stirring every couple of minutes. Note: If berries are thawed, omit the water and reduce the total cook time by about half.
2. Remove the lid, reduce the heat to medium, stir well, and simmer (bubbling gently) for an additional 10 minutes, allowing the mixture to reduce by about a quarter. Adjust the temperature if needed to ensure the liquid reduces, but the compote is not boiling.
3. Add the maple syrup and any optional ingredients and use a wooden spoon to stir and mash some of the berries. Reduce the heat to medium-low or low, and continue simmering gently for another 5 minutes, stirring every couple of minutes. If there is still more liquid than is preferred, cook until the mixture reduces to the preferred thickness, keeping in mind the compote will continue to thicken as it cools.
4. Remove from the heat and serve on top of pancakes, waffles, or French toast. Or transfer to a jar with a lid and refrigerate to use as a topping for yogurt, custard, oatmeal, granola, or ice cream.  

Beer Pairing

Beer Style: Sour

• New Image Blackberry Dyad Sour Beer