Finger Lickin' Good Shrimp

• 12 jumbo shrimp (uncooked, peeled, deveined)
• 1/4 cup Italian dressing
• 1/4 cup orange juice
• 6 slices bacon, strips cut in half
• 1 ounce monterey jack pepper cheese, julienned (or cheddar)

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.

jumbo shrimp, italian dressing, orange juice, bacon, pepper cheese

Taken from www.food.com/recipe/finger-lickin-good-shrimp-375854 (may not work)