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Finger-Lickin’ – Good Shrimp




Source of Recipe


From Taste of Home's Summer Appetizers Cook booklet


List of Ingredients




12 uncooked jumbo shrimp, peeled and deveined
1/4 cup Italian salad dressing
1/4 cup orange juice
6 bacon strips, cut in half
1 ounce pepper Jack or cheddar cheese, julienned

Recipe



Cut a small slit on the back of each shrimp, not cutting all the way through. In a
large resealable plastic bag, combine the salad dressing and orange juice; add
shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Meanwhile, in a
skillet or microwave, cook bacon over medium heat until cooked but not crisp.
Drain on paper towels. If grilling the shrimp, coat grill rack with cooking
spray. Prepare grill for indirect heat. Drain and discard marinade; place a piece
of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with
toothpicks. Grill over indirect medium heat or broil 4 in. from the heat for 3
minutes on each side or until shrimp turn pink.

Yield: 6 servings.