Barbecue Shrimp And Cornbread-Stuffed Peppers

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Southern Living


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16 unpeeled, large fresh shrimp

1/2 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

1 (6-ounce) package Mexican cornbread mix

1/2 cup diced onion

1/2 cup diced celery

1 yellow bell pepper, diced

1/2 cup diced country ham

1 tablespoon olive oil

1/2 cup milk

1/2 cup buttermilk

1 tablespoon chopped fresh thyme

2 large eggs, lightly beaten

1 1/4 cups chopped pecans, toasted

8 medium-size red bell peppers

1/3 cup butter or margarine, cut into pieces

1 (8-ounce) bottle barbecue sauce

1 (4-ounce) jar chipotle chile pepper sauce

Green Bell Pepper Sauce

Garnish: fresh thyme sprigs

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