Finger-Lickin’-Good Shrimp

1. 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. 2

   Meanwhile, in a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels.

3. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.