Finger Lickin' Good Shrimp

mums the word's Note:

This comes from Taste of Home Summer Appetizers 2009. Recipe submitted by Sandi Solari, California. It sounds so simple and refreshing. Prep. time includes marinating and chilling.

• Total Time: 41 mins
• Prep Time: 35 mins
• Cook Time: 6 mins

Ingredients:

Servings: 4

• 12 jumbo shrimp (uncooked, peeled, deveined)
• ¼ cup Italian dressing
• ¼ cup orange juice
• 6 slices bacon , strips cut in half
• 1 ounce monterey jack pepper cheese , julienned (or cheddar)

Directions:

1. Cut a small slit on the back of each shrimp, not cutting all the way through.
2. In a large resealable plastic bag, combine salad dressing and orange juice, add shrimp, seal bag, turn to coat and refrigerate 30 minutes.
3. Meanwhile, cook bacon in a skillet but not until it is crisp.
4. Drain bacon on paper towels.
5. If grilling the shrimp, coat grill rack with cooking spray and prepare for indirect heat.
6. Drain and discard marinade.
7. Place a piece of cheese in the slit of each shrimp back and wrap with bacon, securing ends with a toothpick.
8. Grill over indirect heat or broil 4 inches from heat for 3 minutes each side, or until the shrimp turns pink.