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1
Heat grill to medium-high heat.
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2
Toss shrimp with dressing in non-metal bowl; refrigerate 15 min.
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3
Meanwhile, cut bacon slices in half lengthwise, then in half crosswise.
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4
(You will have 32 bacon pieces.)
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5
Cook bacon in large skillet on medium heat just until fat is translucent and bacon is soft, not crisp.
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6
Remove bacon from skillet, reserving 1 tsp.
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7
drippings in skillet.
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8
Drain bacon on paper towels.
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9
Remove shrimp from marinade; discard marinade.
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10
Wrap each shrimp with 1 bacon piece; secure with toothpick or small wooden skewer.
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11
Grill 4 to 5 min.
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12
or until shrimp turn pink and bacon is crisp.
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13
Meanwhile, add red peppers and yellow onions to bacon drippings in skillet; cook and stir 3 to 4 min.
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14
or just until onions are translucent.
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15
Add garlic; cook and stir 1 min.
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16
Remove from skillet.
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17
Beat cream cheese and sour cream in large bowl with whisk until blended; stir in onion mixture and black pepper.
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18
Remove and discard toothpicks from shrimp.
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19
Spread crackers with cream cheese mixture; top with jalapeno slices, shrimp and shredded cheese.
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20
Place on foil-covered rimmed baking sheet.
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21
Grill, covered, 3 to 5 min.
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22
or until toppings are heated through and shredded cheese is melted.
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23
Sprinkle with green onions.
