Ingredients
12 uncooked jumbo shrimp, peeled and deveined1/4 cup Italian salad dressing1/4 cup orange juice6 bacon strips, cut in half1 ounce pepper Jack or cheddar cheese, julienned
Preparation
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.
