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Finger-Lickin'-Good Shrimp Recipe

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"My husband and I were vacationing in Cabo San Lucas, Mexico when we happened upon a terrific restaurant that served shrimp wrapped in bacon," explains Sandi Solari of Manteca, California. "Though I've changed them slightly, these delicious appetizers are enjoyed by everyone who tries them."

This recipe is:

Healthy

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6 Servings
Prep: 10 min. + marinating Grill: 10 min.

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

Directions

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.

Nutrition Facts: 2 shrimp equals 110 calories, 6 g fat (2 g saturated fat), 74 mg cholesterol, 295 mg sodium, 1 g carbohydrate, trace fiber, 12 g protein.

Finger-Lickin'-Good Shrimp published in Quick Cooking May/June 2005, p26

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