Nimrod - yep, I do pepper poppers as well when the shrimp are smaller (higher count 16-20). Kinda like inside out devils on horseback. The key to the big jalapeno peppers is to cut out the ribs inside the peppers, all seeds washed out. Cuts back the heat. No need to precook the bacon - wrap the whole thing up in bacon, pierce with a toothpick, and smoke on the grill. Speeds up the cooking process for sure.
Sometimes I add a pineapple chunk in the pepper stuffing before bacon wrapping. A nice treat.