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Finger-Lickin'-Good Shrimp

 Finger-Lickin'-Good Shrimp
My husband and I were vacationing in Cabo San Lucas, Mexico when we happened upon a terrific restaurant that served shrimp wrapped in bacon. Though I've changed them slightly, these delicious appetizers are enjoyed by everyone who tries them. —Sandi Solari, Manteca, California
6 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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


  • 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 large skillet, cook bacon over medium heat until
  • cooked but not crisp. Drain on paper towels.
  • Drain and discard marinade. Place a piece of cheese in the slit of
  • each shrimp. Wrap bacon around shrimp; secure ends with toothpicks.
  • Moisten a paper towel with cooking oil. Using long-handled tongs,
  • lightly coat the grill rack. Prepare grill for indirect heat with a
  • drip pan.
  • Place shrimp over drip pan and grill, covered, 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.
Nutritional Facts: 2 shrimp equals 110 calories,

2 of 2

Finger-Lickin'-Good Shrimp (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 74 mg cholesterol, 295 mg sodium, 1 g carbohydrate, trace fiber, 12 g protein.