In large skillet cook bacon on medium-high heat 4 minutes; turn and cook 4 minutes more. Bacon should be cooked but not crisp. Remove bacon from skillet and drain on paper towels. Pour off excess fat from skillet; set aside.
Cut 4 of the bacon slices into 3 equal pieces for garnish. Chop the remaining 2 slices of bacon; set aside. Clean mushrooms; remove stems. Reserve mushroom caps. Chop stems; set aside. Chop shrimp; set aside.
Combine chopped bacon, chopped mushroom stems and chopped shrimp with cheese, garlic, cayenne pepper and thyme in large bowl. Fill mushroom caps with bacon-shrimp mixture.
Reheat skillet over medium-high heat. Top each filled mushroom cap with 1 bacon piece; place mushrooms caps in hot skillet. Cover; reduce heat to medium-low. Simmer until mushrooms are tender, about 15 minutes.
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