Finger-Lickin'-Good Shrimp Recipe

4.5 4 4
Finger-Lickin'-Good Shrimp Recipe
Finger-Lickin'-Good Shrimp Recipe photo by Taste of Home
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Finger-Lickin'-Good Shrimp Recipe

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4.5 4 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
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 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.
Originally published as Finger-Lickin'-Good Shrimp in Quick Cooking May/June 2005, p26

Nutritional Facts

2 each: 110 calories, 6g fat (2g saturated fat), 74mg cholesterol, 295mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 12g protein.

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  • 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
  1. 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.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels.
  3. Drain and discard marinade. Place a piece of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with toothpicks.
  4. 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.
  5. 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.
Originally published as Finger-Lickin'-Good Shrimp in Quick Cooking May/June 2005, p26

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Reviews forFinger-Lickin'-Good Shrimp

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MY REVIEW
ilka896 User ID: 6549264 56527
Reviewed Jan. 20, 2013

"This was so delicious! Absolutely amazing. I used maple bacon so it was sweet and had a kick from the pepper jack cheese. The combination was great!"

MY REVIEW
katlaydee3 User ID: 3741999 87538
Reviewed Jul. 31, 2011

"I have to agree with most of what the last person wrote. The marinade really gave no flavor at all and the chesse melted out on the grill. However, I love shrimp and I love bacon so this definitely tasted good to me. I may try it again and marinate longer."

MY REVIEW
jo_staus User ID: 3541511 206408
Reviewed Nov. 19, 2009

"This didn't taste like anything but shrimp and bacon. The marinade did nothing to the shrimp. Also...we grilled it on the outdoor grill and nearly all of the cheese melted out so that flavor was lost too. I was disappointed as this recipe sounded so good, but there was no tang or zip from the marinade at all. :("

MY REVIEW
jdr3041 User ID: 3722729 56065
Reviewed Dec. 25, 2008

"A very easy and great hors' devour for any party or snacking tray."

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